Seared Scallops in Mint Broth with Peas and Roasted Tomatoes

Seared Scallops in Mint Broth with Peas and Roasted Tomatoes
Photo by James Carrier

Ingredients

  • ¼ cup dry white wine
  • Fresh mint sprigs, rinsed and drained
  • 1 tablespoon olive oil
  • 1 cup firmly packed fresh mint leaves, rinsed and drained
  • 1 tablespoon butter or margarine
  • Salt, pepper, and sugar
  • 2 cups frozen petite peas, thawed
  • + 3 more ingredients
    • 2 ¼ cups fat-skimmed chicken broth
    • 1 pound scallops (each 1 1/2 to 2 in. wide)
    • 4 Roma tomatoes (3 to 4 oz. each)

1. Rinse tomatoes, cut in half lengthwise, and place, cut sides up, in a 9-inch-wide pan. Sprinkle lightly with salt, pepper, and sugar. Finely chop enough of the mint leaves to make 2 tablespoons; mix with 1/2 tablespoon olive oil. Pat mixture onto cut sides of tomatoes. Drizzle evenly with rema...

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