Photo: Nigel Cox; Styling: Cindy Barr
Hands-on Time
30 Mins
Total Time
30 Mins
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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Ratings & Reviews

kborchardt's Review

July 16, 2013
My scallops and beurre blanc sauce were amazing! Cooked this for some friends and they were very impressed! The veggies did not get as roasty-brown as I was expecting, and they required a bit extra cooking time (maybe 10 extra minutes). Because the veggies needed extra time, the scallops were waiting for a while - so be careful for that. But, everything was still delicious!

zildraw's Review

September 30, 2012

flowbleu's Review

September 25, 2012
I love scallops but for me the stars of this dish were the veggies and beurre blac! Delicious, delicate, and so easy! I did have trouble with the cook time for the veggies but otherwise cooked as directed. Caution: watch out you don't have too much oil in your pan or the pan isn't hot enough, otherwise the scallops won't sear properly.

cconnito's Review

August 20, 2012
I usually don't like scallops, and maybe because its summer and they were really fresh, but this was delicious. Used Dry Vermouth for my white wine, which is my personal favorite. Served with Quinoa... NOM!

KathrynNC's Review

August 08, 2012
I loved this dish! Didn't change the essence of it, but made modifications to prep work and temperatures. First, lay out the scallops on a plate with paper towels top and bottom to dry. Then, cut up all the veggies, add oil and place on the jelly roll pan w/ non-stick foil. *Preheated oven to only 475* Next, slice garlic; and grate lemon rind so it is ready to go. Lastly (for prep) chop the shallot, add wine, and set it to boil (Med-High heat). Put the first round of veggies into the oven (4-5 minutes) & after adding the tomato and garlic is perfect timing for the 6 minutes of boiling to be finished for the wine/shallot mixture. Strain, put wine back in saucepan, add butter about 1/4 of a tablespoon at a time, wait until each cube is melted stirring constantly. After another 4 minutes of oven roasting veggies turn off oven (but keep veggies in until serving). Then sear the scallops over med-high heat if using hard anodized or cast iron (high heat is too high!!)

jlparke's Review

July 31, 2012
Excellent!!!! No changes needed.

Amy0324's Review

July 27, 2012
This was really wonderful!! But I think it's a weekend meal...a lot of prep involved. Also, here's a tip, don't make the scallops in the house...I'll put the iron skillet on the grill next time! Apparently, our exhaust fan doesn't work so well. Our security alarm went off, the dogs went crazy, the security company called...complete choas. :-) But it was delicious!

sjone007's Review

July 22, 2012
Absolutely divine! I made this exactly as directed and it was wonderful. I thought the vegetables might not be done when I took them out of the oven, but they were perfect. Delicious! The colors are beautiful.

amd0716's Review

July 22, 2012
The taste was great and I will definitely make again. However, the directions did not work for my stove/oven and I will need to tweak. Heating my skillet on high was way too hot and although I ended up doubling the cook time of the veggies they were barely cooked well enough and had no browning.

KarenWard's Review

July 18, 2012
Loved this recipe!!! It is Definatly worthy of a special occasion. The veggie mix was easy to put together and is a quick meal good for a weeknight. The sauce pulls it together and adds a nice flavor. I made it with cooking lights corn pancakes with smoked salmon. Delish!