Scallops à La Provençal

Name: Scallops à La Provençal
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters arugula; 2 teaspoons balsamic vinegar; 1 teaspoons freshly ground black pepper, divided; 1 liters cherry tomatoes; 473 milliliters fresh corn; 5 teaspoons chopped fresh thyme, divided; 3 Tbsps chopped garlic, divided; 5 teaspoons olive oil, divided; 1 teaspoons salt, divided; 454 grams sea scallops; 3 Tbsps chopped fresh herbs such as parsley, basil, chives or a combination, divided

Scallops à La Provençal requires around 45 minutes from start to finish. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This gluten free and vegan recipe has 155 calories, 5g of protein, and 6g of fat per serving. Head to the store and pick up a combination, pepper, balsamic vinegar, and a few other things to make it today.

Instructions

Heat oven to 375°F. In a bowl, combine tomatoes with 2 tablespoons garlic, 3 teaspoons thyme, 3 teaspoons oil, 1/4 teaspoons salt and 1/4 teaspoon black pepper. Coat a rimmed sheet pan with cooking spray; spread tomato mixture on pan in a single layer.

Ingredients you will need

Cooking Spray

Black Pepper

Tomato

Garlic

Spread

Thyme

Salt

Cooking Oil

Equipment you will use

Bowl

Oven

Frying Pan

Bake, stirring once or twice, until tomatoes are soft and slightly charred, 20 to 25 minutes. Stir corn into tomato mixture. In same bowl, toss scallops with remaining 2 teaspoons thyme, 2 teaspoons oil, 1/2 tablespoon garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Ingredients you will need

Black Pepper

Scallops

Tomato

Garlic

Thyme

Corn

Salt

Cooking Oil

Equipment you will use

Oven

Bowl

Place scallops on top of tomato mixture; bake until scallops are just cooked through, 12 to 15 minutes.

Ingredients you will need

Scallops

Tomato

Equipment you will use

Oven

Transfer scallops to a plate; cutin half. Stir vinegar and 2 tablespoons herbs into tomato mixture. Divide arugula, tomato mixture and scallops among 4 bowls; sprinkle with remaining 1 tablespoon herbs.

Ingredients you will need

Scallops

Arugula

Vinegar

Tomato

Herbs

Equipment you will use

Bowl

Equipment

Bowl

Oven

Frying Pan

Ingredients

Servings:

473milliliters

arugula 2teaspoons

balsamic vinegar 1teaspoons

freshly ground black pepper, divided 1liters

cherry tomatoes 473milliliters

fresh corn 5teaspoons

chopped fresh thyme, divided 3Tbsps

chopped garlic, divided 5teaspoons

olive oil, divided 1teaspoons

salt, divided 454grams

sea scallops 3Tbsps

chopped fresh herbs such as parsley, basil, chives or a combination, divided

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Antica Chardonnay (Mountain Select). It has 4.5 out of 5 stars and a bottle costs about 29 dollars.