SCALLOPS à LA PROVENçAL
Provided by Georgia Downard
Categories Low Cal Dinner Scallop Healthy Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 12
Steps:
- 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. 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.
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Imtiaz Bhutta
[email protected]Not a fan of scallops, but this dish was surprisingly good. I'll definitely be making it again.
Gerica Walton
[email protected]This was my first time cooking scallops and they turned out great! Thanks for the recipe!
M Naveed Ahmad
[email protected]This dish was a bit bland for my taste. I'll add more herbs and spices next time.
Art Mai
[email protected]The scallops were a bit tough, but the sauce was delicious. I'll try it again with a different cooking method.
Iqbal khan babu
[email protected]This dish was easy to make and very delicious. I served it with roasted vegetables and it was a perfect meal.
Danish Jain GAMMER
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the scallops and the sauce. I'll definitely be making it again.
Bhim Chhetri
[email protected]Overall, this dish was a success. The scallops were cooked perfectly and the sauce was flavorful. I'll definitely be making it again.
Maryam Tijjjani Adam
[email protected]This dish was a bit too salty for my taste. I'll reduce the amount of salt next time.
Michael McNally
[email protected]Not a fan of scallops, but the sauce was amazing. I'll try it with shrimp next time.
Tanu Tanuki
[email protected]The scallops were a bit overcooked, but the sauce was delicious. I'll try it again with a lower heat setting.
Jonathan Baja
[email protected]This was my first time cooking scallops and they turned out great! The recipe was easy to follow and the dish was ready in no time. I'll definitely be making this again.
Chris Brown
[email protected]I've made this dish several times and it's always a hit. The combination of scallops, tomatoes, and herbs is divine. I highly recommend it!
Naimat Pathan
[email protected]This dish was absolutely delicious! The scallops were cooked perfectly and the sauce was flavorful and light. I served it over rice and it was a perfect meal.