Directions:
- Heat oven to 375°F. In a bowl, combine tomatoes with 2 tablespoons garlic, 3 teaspoons thyme, 3 teaspoons oil, 1/4 teaspoons salt and 1/4 teaspoon black pepper. Coat a rimmed sheet pan with cooking spray; spread tomato mixture on pan in a single layer. Bake, stirring once or twice, until tomatoes are soft and slightly charred, 20 to 25 minutes. Stir corn into tomato mixture. In same bowl, toss scallops with remaining 2 teaspoons thyme, 2 teaspoons oil, 1/2 tablespoon garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place scallops on top of tomato mixture; bake until scallops are just cooked through, 12 to 15 minutes. Transfer scallops to a plate; cut in half. Stir vinegar and 2 tablespoons herbs into tomato mixture. Divide arugula, tomato mixture and scallops among 4 bowls; sprinkle with remaining 1 tablespoon herbs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 321.88 Kcal (1348 kJ) | ||
| Calories from fat | 78.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.74g | 13% | |
|---|---|---|---|
| Cholesterol | 54.86mg | 18% | |
| Sodium | 1112.37mg | 46% | |
| Potassium | 1076.22mg | 23% | |
| Total Carbs | 33.01g | 11% | |
| Sugars | 8.55g | 34% | |
| Dietary Fiber | 4.97g | 20% | |
| Protein | 31.88g | 64% | |
| Vitamin C | 36.2mg | 60% | |
| Iron | 2.3mg | 13% | |
| Calcium | 63.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 77.88 Kcal (326 kJ) | ||
| Calories from fat | 19.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.12g | 13% | |
|---|---|---|---|
| Cholesterol | 13.27mg | 18% | |
| Sodium | 269.15mg | 46% | |
| Potassium | 260.4mg | 23% | |
| Total Carbs | 7.99g | 11% | |
| Sugars | 2.07g | 34% | |
| Dietary Fiber | 1.2g | 20% | |
| Protein | 7.71g | 64% | |
| Vitamin C | 8.8mg | 60% | |
| Iron | 0.6mg | 13% | |
| Calcium | 15.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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