Rating: 4.5 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Ann Taylor Pittman
Recipe by Cooking Light August 2012

Gallery

Credit: Nigel Cox; Styling: Cindy Barr

Recipe Summary test

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: about 4 ounces scallops, about 1 cup vegetables, and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

345 calories; fat 17g; saturated fat 6.6g; mono fat 7.3g; poly fat 1.6g; protein 31.1g; carbohydrates 14.9g; fiber 2.5g; cholesterol 79mg; iron 1.5mg; sodium 660mg; calcium 85mg.
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