Really, Really Good Scallops and Veggies!

As a new recruit to the wonders of scallops, I've been experimenting with recipes. Tonight I repeated a past success and will now share as it was just as wonderful the second time around. Also, the veggie part of it is OUTSTANDING and would be good at any time.  A new favorite here.






Seared Scallops with Summer Vegetables and Beurre Blanc
                     From Cooking Light

1/2 cup dry white wine
1/4 cup chopped shallots
3 tbs chilled butter, cut into small pieces
1/2 tsp lemon rind
5/8 tsp kosher salt, divided
1 medium zucchini
1 medium yellow squash
1 orange bell pepper it into 1 inch pieces
1 small red onion
2 tbs. olive oil, divided
1 cup grape tomatoes
3 garlic cloves, sliced thin
1/2 tsp. black pepper, divided
1 1/2 lbs sea scallops
1/4 cup small basil leaves--optional

1. Place a jelly-roll pan in oven. Preheat oven to 500° (leave pan in oven during heating.)
2. Combine wine and shallots, bring to boil. Cook 6  minutes (I found this too long) unitl mixture is reduced to 2 tbs. Strain through sieve into a bowl, discard solids. Return to pan. Gradually add butter, stirring with a whisk until smooth and emulsified. Stir in rind and 1/8 tsp salt. Keep warm.
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, pepper, onion and 1 tbs spoon oil i a large bowl, toss to coat. Put veggies into preheated pan. Bake at 599° for 3 minutes. Add tomatoes and garlic, toss. Bake for 4 minutes or until veggies are lightly browned. (I cooked longer.) Remove from oven; add salt and pepper.
4. While veggies cook, heat large cast iron skillet over high heat. Pat scallops dry and sprinkle with salt and pepper. Add 1tbs. olive oil to pan. Add scallops; cook 1 1/2 minutes each side or until seared and the way you like them. 
5. Serve scallops with veggies and sauce. Garnish with basil.

Again, let me say, the veggies are so, so good.

Serves 4 

For Ken and I, I just use 5 scallops each and then sort of cut back on veggies to what I think we want. I do the full sauce as then if we want more, we have it. Better too much than too little. The key with the scallops is to have the skillet hot, hot.

Cooking Light Recipe