Mediterranean Scallops
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
4 Plates
- Serves:
- 4
ingredients
- 2 medium yellow squash
- 2 small zucchini
- 2 plum tomatoes
- 1⁄4 cup white wine
- 3 tablespoons extra-virgin olive oil, divided
- 1 1⁄2 teaspoons italian seasoning
- 1⁄2 teaspoon kosher salt, divided
- 1⁄4 teaspoon pepper, divided
- 12 ounces sea scallops
- 1⁄4 cup shrimp, scampi sauce
directions
- Prep.
- * Preheat broiler.
- * Cut squash, zucchini, and tomatoes into 1/4-inch-thick slices.
- Steps.
- 1. Combine squash, zucchini, tomatoes, wine, 2 tablespoons olive oil, Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Arrange in an even layer in 13- x 9-inch baking pan; pour remaining oil mixture over vegetables.
- 2. Combine scallops, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Arrange scallops on top of vegetables. Broil 8–10 minutes or just until scallops are opaque and firm, and beginning to brown on top.
- 3. Add scampi sauce then toss to coat vegetables and scallops; serve immediately.
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Hello! I'm a stay at home wife and mom who has just fallen in love with cooking. I was scared when I first got married that it was going to be the typical first year of burnt food but strangely enough, I've got a knack for it. It's my husbands joke that after he got married, he lost weight and coworkers asked if my cooking was that bad...he'd tell them no, she just actually cooks without adding a pound of grease to everything like my grandmother!