This is a visually appealing dish as well as tasting good and good for you. Secret: Use dry scallops and do not overcook them.
2 tablespoons Filippo Berio Extra Virgin Olive Oil
1 teaspoon coarse sea salt
2 large carrots, peeled and cut into 3 x 1/4-inch lengths
8 large Brussels sprouts, trimmed and halved
1 cup green string beans, trimmed
1/2 cup organic cornmeal
2 tablespoons fresh thyme leaves
2 large beefsteak tomatoes, each cut into 4 thick round slices
4 tablespoons butter
4 large shallots, peeled and minced
1 pound large sea scallops, dried on paper towels
2/3 cup dry white wine
Preheat the oven to 350°F.
Pour the olive oil into a bowl; add the salt. Keeping the vegetables separate, toss the carrots, Brussels sprouts, and string beans in the olive oil. Transfer each vegetable to a baking sheet, but keep them separate and in a single layer.
Bake the vegetables until a knife is easily inserted into them, about 10 to 15 minutes. Cover and keep warm.
While the vegetables bake, combine the cornmeal, thyme and salt to taste in a dish. Dredge each tomato slice on both sides in the cornmeal mixture. Set aside.
Melt 2 tablespoons of the butter in a 12-inch sauté pan over medium heat. Brown the tomato slices in the butter on both sides. Transfer to a dish and keep warm.
Add the remaining 2 tablespoons of butter and cook the shallots until they are soft; transfer them to a small bowl. Raise the heat, add the scallops in a single layer and cook them until they are nicely browned on each side. Return the shallots to the pan; pour in the wine and stir everything gently for a minute or two.
Place 2 tomato slices in the center of each of 4 dinner plates. Divide and mound the scallops on top of the tomatoes. Pour some of the pan juices over the scallops. Divide the baked vegetables into fourths and put a pile of each around the mounded scallops. Serve immediately.
Note: If Brussels sprouts are not available, substitute either white or yellow cauliflower.
This recipe is featured on show 1816, Dinner is Ready – Le Cena e Pronta.
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