Scallops With Crumb Topping, Herb Butter, and Arugula |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Adapted from . Ingredients:
2 tablespoons yellow cornmeal |
2 tablespoons breadcrumbs |
1 tablespoon pine nuts, toasted |
1 garlic clove |
1 1/2 teaspoons grated lemon peel (divided) |
3 tablespoons butter, room temperature |
1 tablespoon chopped fresh cilantro |
2 teaspoons chopped fresh parsley |
2 teaspoons fresh lemon juice |
12 large sea scallops |
12 slices plum tomatoes, 1/4 inch thick |
1/4 cup olive oil |
1 tablespoon fresh lime juice |
1 teaspoon honey |
1 teaspoon lime zest |
4 cups arugula (about 4 ounces) |
1/4 cup packed fresh mint leaves, sliced |
Directions:
1. Finely grind first 4 ingredients and 1 teaspoon lemon peel in processor; set crumb mixture aside. mix butter, cilantro, parsley, lemon juice, and remaining 1/2 teaspoon lemon peel in small bowl. Season this herb butter to taste with salt and pepper.
2. Preheat oven to 450°F Brush rimmed baking sheet with oil; place scallops on sheet. Sprinkle with salt and pepper. Top each with tomato slice, then crumb mixture, dividing equally. Top each with 1 teaspoon herb butter. Bake until scallops are just opaque in center, about 8 minutes.
3. Meanwhile, whisk 1/4 cup oil, lime juice, honey, and lime peel in small bowl. Season dressing with salt and pepper. Toss arugula and mint in bowl, adding dressing to taste.
4. Divide greens among 4 salad plates. Top with scallops and serve.
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