Scallops À La Provençal

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Self Magazine


This is a beautiful dish to serve for a friendly dinner .
803b7823b98b   •  11 Jan   •  Report
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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 lb sea scallops

2 teaspoons balsamic vinegar

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

2 cups arugula

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