Seared Scallops With Summer Veggies

1. 1

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

2. 2

   Combine wine and shallots in a small saucepan, bring to boil.

3. 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. 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. 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.

* Per serving · 4 servings · Values may vary.