Scallops With Crumb Topping, Herb Butter, and Arugula
- Reviews 1
Ready In: 18 mins
Serves: 4
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
- 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.
- 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.
- 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.
- Divide greens among 4 salad plates. Top with scallops and serve.
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