Scallops à La Provençal
['5 cups cherry tomatoes', '2 1/2 tablespoons chopped garlic, divided', '5 teaspoons chopped fresh thyme, divided', '5 teaspoons olive oil, divided', '1/2 teaspoon salt, divided', '1/2 teaspoon freshly ground black pepper, divided', 'Vegetable oil cooking spray', '2 cups fresh corn', '1 pound sea scallops', '2 teaspoons balsamic vinegar', '3 tablespoons chopped fresh herbs such as parsley, basil, chives or a combination, divided', '2 cups arugula']
Heat oven to 375°F. In a bowl, combine tomatoes with 2 tablespoons garlic, 3 teaspoons thyme, 3 teaspoons oil, 1/4 teaspoons salt and 1/4 teaspoon black pepper. Coat a rimmed sheet pan with cooking spray; spread tomato mixture on pan in a single layer. Bake, stirring once or twice, until tomatoes are soft and slightly charred, 20 to 25 minutes. Stir corn into tomato mixture. In same bowl, toss scallops with remaining 2 teaspoons thyme, 2 teaspoons oil, 1/2 tablespoon garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place scallops on top of tomato mixture; bake until scallops are just cooked through, 12 to 15 minutes. Transfer scallops to a plate; cut in half. Stir vinegar and 2 tablespoons herbs into tomato mixture. Divide arugula, tomato mixture and scallops among 4 bowls; sprinkle with remaining 1 tablespoon herbs.
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