Ele-food week 1

Scallops A La Provencal

This evening I started my resolution of making something from my "healthy-ish" recipe book once a week. I am not much of a cook, I never have been. Sure, I used to help my mom make all kinds stuff when I was about 10 years old, (keep in mind, "help" usually meant stir something, get in the way, and taste test) but the most extravagant thing I've made in the last 10 years was probably a chocolate chip cookie/browning/Oreo hybrid that I got off Pinterest and totally not Personal Trainer approved.
So needless to say, this was bound to be an adventure. Things I learned:

1) Don't attempt to grocery shop when you have to pee. (you will undoubtedly take longer then normal simply because you are trying so hard to hurry, you will miss half the things you would have spotted easily under normal conditions.)

2). Chopping fresh thyme, basil and parsley takes forever.

3) Garlic sucks.

                           The finished product! Recipe is listed below for any brave souls.

Ingredients:

5 cups of cherry tomatoes

2 1/2 tbsp chopped garlic

5 tsp chopped fresh thyme

5 tsp olive oil

1/2 tsp salt

1/2 tsp black pepper

2 cups of fresh corn

1 lb sea scallops

2 tsp balsamic vineger

3 tbsp of chopped fresh herbs such as parsley, basil, chives, or a combination

2 cups arugula

Directions:
Heat oven to 375.
In a bowl, combine tomatoes with 2 tbsp garlic, 3 tsp thyme, 3 tsp oil, 1/4 tsp salt and 1/4 tsp of pepper.
Coat a rimmed sheet pan with cooking spray, spread tomato mixture on a pan in a single layer.
Bake, stirring once or twice until tomatoes are soft and slightly charred. 20-25 mins.
Stir corn into into tomato mixture. In same bowl toss scallops with remaining 2 tsp thyme, 2 tsp oil, 1/2 tbsp garlic, 1/4 tsp salt, and 1/4 tsp of pepper.
Place scallops on top of tomato mixture; bake until scallops are just cooked through. 12-15 mins.
Transfer scallops to plate; cut in half.
Stir vinegar and 2 tbsp herbs into tomato mixture.
Divide arugula, tomato mixture and scallops among 4 bowls; sprinkle with remaining 1 tbsp herbs.
aprox. 506 calories per serving
31g. fat (5 g unsaturated)
42g carbs
5g fiber
19g protein