If you follow me on Instagram, you might have caught a glimpse of last night's dinner. And let me tell you, it was delish!
Seared Scallops with Summer Vegetables and Beurre Blanc (Cooking Light Fast and Fresh 30 Minute Meals-on news stands now)
1/2 C dry white wine
1/4 C chopped shallots
3 TBS chilled butter, cut into small pieces
1/2 tsp grated lemon rind
5/8 tsp 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 TBS olive oil, divided
1 C grape tomatoes
3 garlic cloves, thinly sliced
1/2 tsp black pepper, divided
1 1/2 pounds sea scallops
1/4 C small basil leaves
1. Place a jelly-roll pan in oven. Preheat oven to 500* (leave pan in oven as it preheats).
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.
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, yellow 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 4 minutes or until vegetables are lightly browned. Remove from oven; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
4. While vegetables cook, heat a large cast-iron skillet over high heat. Pat scallops dray 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.
We have tried several scallop recipes, and this is our favorite by far!