Seared Scallops with Summer Veges and Berre Blanc Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
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 1/2 pounds sea scallops 1/4 cup small basil leaves
|
|
Directions: |
Directions: 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, 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. 4. 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.
|
|
Number Of
Servings: |
Number Of
Servings:4 Servings |
|