Scallops à La Provençal

Ingredients

• 2 cups arugula 
• 2 teaspoons balsamic vinegar 
• 0.5 teaspoon pepper black divided freshly ground
• 5 cups cherry tomatoes 
• 2 cups ears corn fresh
• 5 teaspoons thyme sprigs fresh divided chopped
• 2.5 tablespoons garlic divided chopped
• 5 teaspoons olive oil divided
• 0.5 teaspoon salt divided
• 1 pound scallops 
• 3 tablespoons herbs: rosemary fresh divided chopped

Equipment

• bowl
• frying pan
• oven

Directions

1. 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.
2. 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.
3. Place scallops on top of tomato mixture; bake until scallops are just cooked through, 12 to 15 minutes.
4. Transfer scallops to a plate; cutin 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.