INGREDIENTS
½ cup dry white wine
¼ cup chopped shallots
3 TBSP. cold butter, cut into small pieces
½ tsp. grated lemon zest
Kosher salt
1 medium zucchini, cut into 3-inch strips
1 medium yellow squash, cut into 3-inch strips
1 orange bell pepper, cut into 1 inch pieces
1 small red onion, cut into wedges
2 TBSP. olive oil
1 cup grape tomatoes
3 garlic cloves, sliced thin
½ tsp. black pepper, divided
1 ½ pounds sea scallops
¼ cup small basil leaves
DIRECTIONS
Place a jelly roll pan in oven.
Preheat oven to 500 degrees, leaving pan in oven as it preheats.
Combine wine and shallots in a small saucepan; bring to boil.
Cook 6 minutes or until reduced to 2 TBSP.
Strain, reserving liquid; discard solids.
Return mixture to pan.
Gradually add butter, stirring with a whisk until smooth and emulsified.
Stir in zest, 1/8 tsp. salt; keep warm.
Combine zucchini, squash, bell pepper, onion, and 1 TBSP. oil in a large bowl; toss to coat.
Arrange vegetable mixture onto preheated jelly roll pan.
Bake at 500 degrees for 3 minutes.
Add tomatoes and garlic; toss.
Bake until veggies are lightly browned, about 4 minutes.
Remove from oven; sprinkle with ¼ tsp. salt and ¼ tsp. pepper.
While veggies cook, heat a large nonstick skillet over high heat.
Pat scallops dry; sprinkle with ¼ tsp. each of salt and pepper.
Add remaining 1 TBSP. oil to pan.
Add scallops; cook 1 ½ minutes on each side until desired degree of doneness.
Serve scallops with vegetable mixture and sauce.
Garnish with basil leaves.
Serves 4.
