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Seared Scallops with Summer Vegetables and Beurre Blanc

Photo: Nigel Cox; Styling: Cindy Barr
Hands-on time 30 mins
Total time 30 mins
Yield Serves 4 (serving size: about 4 ounces scallops, about 1 cup vegetables, and about 1 tablespoon sauce)
Principles 18 & 20: A screaming-hot skillet and baking sheet yield fantastic seared scallops and quick-roasted veggies. The luxurious sauce is little more than butter emulsified into reduced white wine--keep the butter cold and whisk it in gradually for the creamiest sauce.

Ingredients

  • 1/2 cup dry white wine
  • 1/4 cup chopped shallots
  • 3 tablespoons chilled butter, cut into small pieces
  • 1/2 teaspoon grated lemon rind
  • 5/8 teaspoon kosher salt, divided
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 orange bell pepper, cut into 1-inch pieces
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil, divided
  • 1 cup grape tomatoes
  • 3 garlic cloves, thinly sliced
  • 1/2 teaspoon black pepper, divided
  • 1 1/2 pounds sea scallops
  • 1/4 cup small basil leaves

Nutrition Information

  • calories 345
  • fat 17 g
  • satfat 6.6 g
  • monofat 7.3 g
  • polyfat 1.6 g
  • protein 31.1 g
  • carbohydrate 14.9 g
  • fiber 2.5 g
  • cholesterol 79 mg
  • iron 1.5 mg
  • sodium 660 mg
  • calcium 85 mg

How to Make It

  1. Place a jelly-roll pan in oven. Preheat oven to 500° (leave pan in oven as it preheats).

    Searing Scallops
  2. Combine wine and shallots in a small saucepan; bring to a boil. Cook 6 minutes or until mixture is reduced to 2 tablespoons. Strain through a sieve into a bowl; discard solids. Return mixture to pan. Gradually add butter, stirring with a whisk until smooth and emulsified. Stir in rind and 1/8 teaspoon salt; keep warm.

  3. Cut zucchini and yellow squash in half lengthwise. Cut each half crosswise into 3 pieces; cut each piece lengthwise into 4 strips. Combine zucchini, squash, bell pepper, onion, and 1 tablespoon oil in a large bowl; toss to coat. Arrange vegetable mixture carefully onto preheated jelly-roll pan. Bake at 500° for 3 minutes. Add tomatoes and garlic; toss gently. Bake at 500° for 4 minutes or until vegetables are lightly browned. Remove from oven; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

  4. While vegetables cook, heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels; sprinkle evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add remaining 1 tablespoon oil to pan; swirl to coat. Add scallops to pan; cook 1 1/2 minutes on each side or until scallops are seared and desired degree of doneness. Serve scallops with vegetable mixture and sauce; garnish with basil leaves.