Mediterranean Scallops
- prep time:
- 15 minutes
- cook time:
- 10 minutes
- total time:
- 25-30 minutes
Kelly
This dish pairs with Artichoke-Mushroom Pasta.
ingredients
- 2 medium yellow squash, rinsed
- 2 small zucchini, rinsed
- 2 plum tomatoes, rinsed
- 1/4 cup white wine
- 3 tbsp. extra virgin olive oil
- 1 1/2 tsp. Italian seasoning
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 12 oz. sea scallops (thawed, if frozen)
- 1/4 cup shrimp scampi sauce
directions
- 1
Preheat the broiler.
- 2
Remove ends from squash and zucchini; cut both into 1/4-inch-thick slices (1 1/2 cups each). Cut tomatoes into 1/4-inch-thick slices; place all in medium bowl. Add wine, 2 tbsp. of the olive oil, Italian seasoning, 1/4 tsp. of the salt, and 1/8 tsp. of the pepper; toss until blended. Arrange vegetables in an even layer in a 13x9 inch baking dish; pour remaining oil mixture over vegetables.
- 3
In a second medium bowl, combine scallops, and remaining olive oil, salt, and pepper until evenly coated. Arrange scallops on top of vegetables. Broil 8-10 minutes or just until scallops are opaque and firm, and beginning to brown on top.
- 4
Remove from oven; spread shrimp scampi sauce over top of scallops. Toss to coat vegetables and scallops, and serve immediately.
Source: Kelly
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