Seared Scallops in Mint Broth with Peas and Roasted Tomatoes

Ingredients

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

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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