Scallops À La Provençal Recipe

Name: Scallops À La Provençal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups cherry tomatoes; 2 1/2 tablespoons chopped garlic, divided; 5 teaspoons chopped fresh thyme, divided; 5 teaspoons olive oil, divided; 1/2 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; Vegetable oil cooking spray; 2 cups fresh corn; 1 pound sea scallops; 2 teaspoons balsamic vinegar; 3 tablespoons chopped fresh herbs such as parsley, basil, chives or a combination, divided; 2 cups arugula

Servings: persons

5 cups cherry tomatoes
2 1/2 tablespoons chopped garlic, divided
5 teaspoons chopped fresh thyme, divided
5 teaspoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
Vegetable oil cooking spray
2 cups fresh corn
1 pound sea scallops
2 teaspoons balsamic vinegar
3 tablespoons chopped fresh herbs such as parsley, basil, chives or a combination, divided
2 cups arugula

1
Heat oven to 375u00b0F. 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. 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. Place scallops on top of tomato mixture; bake until scallops are just cooked through, 12 to 15 minutes. Transfer scallops to a plate; cut in 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.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 cups cherry tomatoes, 2 1/2 tablespoons chopped garlic, divided, 5 teaspoons chopped fresh thyme, divided, 5 teaspoons olive oil, divided, and more.

Yes, Scallops À La Provençal falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops À La Provençal

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