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