Matt’s Roasted Scallops and Garlic

1 lb. sea scallops, tough side muscle removed.
20 garlic cloves peeled, roasted or boiled for 10 minutes.
20 cherry tomatoes stemmed and cut in half.
1 Tablespoon fresh thyme leaves.
1/2 lb. feta cheese, diced.
Salt and freshly ground black pepper to taste.
1/2 cup extra virgin oilive oil.
Lemon wedges.
1/4 cup Olio Santo, Holy oil, made with extra virgin olive oil and hot red peppers. This is a great ingredient for almost any fish preparation and accompaniment.

Preheat oven to 500 degrees. Portion the scallops, garlic, cherry tomatoes and
thyme in four individual rarebits or larger baking dish. Season with salt and
pepper, sprinkle feta cheese over top, drizzle with the extra virgin olive oil
and place on a rack in the top 1/3 of the oven. Roast until the scallops are
cooked through, about 9 to 10 minutes, no longer. Remove from oven and drizzle
with Olio Santo, serve with lemon wedges and crusty bread.

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