Seared Scallops with Summer Vegetables and Beurre Blanc

Name: Seared Scallops with Summer Vegetables and Beurre Blanc
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters basil leaves; 1 teaspoons black pepper, divided; 3 Tbsps chilled butter, cut into small pieces; 118 milliliters dry white wine; 3 garlic cloves, thinly sliced; 237 milliliters grape tomatoes; 1 teaspoons kosher salt, divided; 1 teaspoons grated lemon rind; 2 Tbsps olive oil, divided; 1 orange bell pepper, cut into 1-inch pieces; 1 small red onion, cut into wedges; 680 grams sea scallops; 59 milliliters chopped shallots; 1 medium yellow squash; 1 medium zucchini

Seared Scallops with Summer Vegetables and Beurre Blanc is a gluten free, primal, and vegetarian recipe with 4 servings. One serving contains 210 calories, 2g of protein, and 16g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. Head to the store and pick up basil leaves, onion, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

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

Ingredients you will need

Jelly

Roll

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Shallot

Butter

Beef

Salt

Wine

Equipment you will use

Sauce Pan

Sieve

Whisk

Bowl

Frying Pan

Cut zucchini and yellow squash in half lengthwise.

Ingredients you will need

Yellow Squash

Zucchini

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.

Ingredients you will need

Bell Pepper

Vegetable

Zucchini

Squash

Jelly

Onion

Roll

Cooking Oil

Equipment you will use

Bowl

Frying Pan

Bake at 500 for 3 minutes.

Equipment you will use

Oven

Add tomatoes and garlic; toss gently.

Ingredients you will need

Tomato

Garlic

Bake at 500 for 4 minutes or until vegetables are lightly browned.

Ingredients you will need

Vegetable

Equipment you will use

Oven

Remove from oven; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Ingredients you will need

Black Pepper

Salt

Equipment you will use

Oven

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.

Ingredients you will need

Black Pepper

Vegetable

Scallops

Salt

Equipment you will use

Paper Towels

Frying Pan

Add remaining 1 tablespoon oil to pan; swirl to coat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add scallops to pan; cook 1 1/2 minutes on each side or until scallops are seared and desired degree of doneness.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

Serve scallops with vegetable mixture and sauce; garnish with basil leaves.

Ingredients you will need

Fresh Basil

Vegetable

Scallops

Sauce

Equipment

Ingredients

Servings:

59milliliters

basil leaves 1teaspoons

black pepper, divided 3Tbsps

chilled butter, cut into small pieces 118milliliters

dry white wine 3

garlic cloves, thinly sliced 237milliliters

grape tomatoes 1teaspoons

kosher salt, divided 1teaspoons

grated lemon rind 2Tbsps

olive oil, divided 1

orange bell pepper, cut into 1-inch pieces 1small

red onion, cut into wedges 680grams

sea scallops 59milliliters

chopped shallots 1medium

yellow squash 1medium

zucchini

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Tenuta di Nozzole Le Bruniche Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 12 dollars per bottle.