Bon Appetit/August 2003

Scallops with Crumb Topping, Herb Butter, and Arugula
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons yellow cornmeal 2 tablespoons panko (Japanese breadcrumbs) 1 tablespoon pine nuts, toasted
1 garlic clove 1-1/2 teaspoons grated lemon peel 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 1/4-inch-thick plum tomato slices 1/4 cup olive oil
1 tablespoon fresh lime juice 1 teaspoon honey 1 teaspoon grated lime peel
4 cups arugula (about 4 ounces) 1/4 cup (packed) fresh mint leaves, sliced



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 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.

Back