Seared Scallops in Mint Broth with Peas and Roasted Tomatoes

Ingredients

• 1 tablespoon butter 
• 0.3 cup wine dry white
• 2.3 cups fat-skimmed beef broth 
• 1 sprigs mint leaves fresh rinsed drained
• 1 cup mint leaves fresh packed rinsed drained
• 1 tablespoon olive oil 
• 2 cups peas frozen thawed
• 12 oz roma tomatoes 
• 4 servings pepper 
• 1 pound scallops (each)

Equipment

• food processor
• bowl
• frying pan
• oven
• blender

Directions

1. Rinse tomatoes, cut in half lengthwise, and place, cut sides up, in a 9-inch-wide pan.
2. Sprinkle lightly with salt, pepper, and sugar. Finely chop enough of the mint leaves to make 2 tablespoons; mix with 1/2 tablespoon olive oil. Pat mixture onto cut sides of tomatoes.
3. Drizzle evenly with remaining 1/2 tablespoon oil.
4. Bake in a 400 regular or convection oven until browned on top, about 1 hour. (If pan juices begin to blacken, add a few tablespoons water to pan.)
5. Meanwhile, measure 2 cups broth. In a blender or food processor, whirl peas, remaining mint leaves, and as much of the broth as needed to process until very smooth.
6. Pour into a 2- to 3-quart pan and add remainder of the 2 cups broth.
7. Rinse and drain scallops; pat dry.
8. Sprinkle lightly with salt and pepper. Set a 10- to 12-inch nonstick frying pan over medium-high heat and add butter; when it's just beginning to turn brown, lay scallops, flat side down, in pan. Cook until well browned, about 2 minutes; turn to brown other sides well, and cook until scallops are opaque but still moist-looking in center (cut to test), 2 to 3 minutes longer. Meanwhile, bring pea-mint broth to a simmer over high heat, about 4 minutes.
9. Transfer scallops equally to wide, shallow soup bowls.
10. Add remaining 1/4 cup broth and the wine to frying pan; turn heat to high and stir often to free browned bits until reduced to about 1/3 cup, 2 to 4 minutes.
11. Set 2 tomato halves on scallops in each bowl, pour hot pea-mint broth equally around scallops.
12. Drizzle wine sauce over tomatoes, and garnish bowls with mint sprigs.