INGREDIENTS

5-pound beef rib roast

1 tablespoon fresh thyme
2 tablespoons fresh rosemary

1 tablespoon fresh mint
 2  tablespoons olive oil
Kosher salt
Freshly ground black pepper

DIRECTIONS

Heat oil in a large nonstick skillet over medium-high heat.

Combine tomato and next 7 ingredients. Combine cornmeal, rosemary, and scallops in a zip-top plastic bag; seal and shake well to coat.

Add scallops to pan; cook 3 minutes on each side or until done. Serve with tomato salad.