Seared Scallops with Summer Vegetables and Beurre Blanc

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

Preparation

1. 1. Place a jelly-roll pan in oven. Preheat oven to 500° (leave pan in oven as it preheats).
2. 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. 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. 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.