Scallops with Vegetables

Directions

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.