For the dip, stir together mayo and yogurt. Peel garlic clove and squeeze 1 clove and add. Season dip with salt and freshly ground pepper to taste.
Clean, rinse and spin dry arugula. Cut off pickled tomatoes. Remove peel from shallots and chop.
Carefully rinse scallops under cold water and dry.
Heat olive oil in a wide frying pan. Briefly sauté tomatoes, shallots and thyme until soft. Squeeze remaining garlic (1 clove) and add. Add scallops and cook for 1 to 2 minutes, turning once to the other side, season with salt and pepper.
Pour white wine and juice of one lemon. Stew everything at low temperature for 2 to 3 min. Mix parsley into mussels just before end of cooking time.
Spread arugula evenly on plates, arrange scallops on top and 1 tsp dip on each scallops form. Drizzle some warm tomato salad sauce on top, offer the rest separately.
Tip: This is best served with fresh white bread, briefly baked in the oven.
Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!
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