½ cup dry white wine
¼ cup chopped shallots
3 tablespoons chilled butter, cut into small pieces
½ teaspoon grated lemon rind
.63 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
½ teaspoon black pepper, divided
1 ½ pounds sea scallops
¼ cup small basil leaves
Instructions Checklist
Place a jelly-roll pan in oven. Preheat oven to 500° (leave pan in oven as it preheats).
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.
Per Serving: 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.