Scallops With Crumb Topping, Herb Butter, And Arugula - cooking recipe

Ingredients

2 tablespoons yellow cornmeal
2 tablespoons breadcrumbs
1 tablespoon pine nuts, toasted
1 garlic clove
1 1/2 teaspoons grated lemon peel (divided)
3 tablespoons butter, room temperature
1 tablespoon chopped fresh cilantro
2 teaspoons chopped fresh parsley
2 teaspoons fresh lemon juice
12 large sea scallops
12 slices plum tomatoes, 1/4 inch thick
1/4 cup olive oil
1 tablespoon fresh lime juice
1 teaspoon honey
1 teaspoon lime zest
4 cups arugula (about 4 ounces)
1/4 cup packed fresh mint leaves, sliced

Preparation

Finely grind first 4 ingredients and 1 teaspoon lemon peel in processor; set crumb mixture aside. mix butter, cilantro, parsley, lemon juice, and remaining 1/2 teaspoon lemon peel in small bowl. Season this herb butter to taste with salt and pepper.
Preheat oven to 450\u00b0F Brush rimmed baking sheet with oil; place scallops on sheet. Sprinkle with salt and pepper. Top each with tomato slice, then crumb mixture, dividing equally. Top each with 1 teaspoon herb butter. Bake until scallops are just opaque in center, about 8 minutes.
Meanwhile, whisk 1/4 cup oil, lime juice, honey, and lime peel in small bowl. Season dressing with salt and pepper. Toss arugula and mint in bowl, adding dressing to taste.
Divide greens among 4 salad plates. Top with scallops and serve.