Scallops with Vegetables / Cappesante con le Verdure | Ciao Italia

Ingredients

• 2 tablespoons Extra Virgin Olive Oil
• 1 teaspoon coarse sea salt
• 2 large carrots, peeled and cut intox 1/4-inch lengths
• 8 large Brussels sprouts, trimmed and halved
• 1 cup green string beans, trimmed
• 1/2 cup organic cornmeal
• 2 tablespoons fresh thyme leaves
• 2 large beefsteak tomatoes, each cut intothick round slices
• 4 tablespoons butter
• 4 large shallots, peeled and minced
• 1 pound large sea scallops, dried on paper towels
• 2/3 cup dry white wine
• Ingredients