Seared Scallops With Summer Veggies Recipe

Name: Seared Scallops With Summer Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1.5 pounds sea scallops; 1/4 cup small basil leaves

Servings: persons

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
1.5 pounds sea scallops
1/4 cup small basil leaves

1
Place a jelly-roll pan in over. Preheat oven to 500 (leave pan in oven while it preheats).
2
Combine wine and shallots in a small saucepan, bring to boil.
3
Cook 6 minutes or until mixture is reduced to 2 tablespoons. strain through a sieve into a bowl and 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.
4
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 veggies 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 veggies are lightly brown. Remove from oven and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
5
While veggies cook, heat a large cast iron skillet over high heat. Pat scallops dry with paper towels, sprinkle evenly with remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper. Add remaining 1 tablespoon oil to pan, swirl to coat. Add scallops to pan, cook 1.5 minutes on each side or until scallops are seared and desired degree of doneness. Serve scallops with veggie mixture and sauce. Garnish with basil leaves.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Seared Scallops With Summer Veggies falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Scallops With Summer Veggies

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