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Jueves 24 de Enero del 2019

Scallops With Vegetables


hace 2 años


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Marouane Bouhmidi

COMENSALES
4
SE PREPARA EN
min
DIFICULTAD
Medio
PRECIO
Medio


Ingredientes
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
medium zucchini
medium yellow squash
orange bell pepper, cut into 1-inch pieces
small red onion, cut into wedges
2 tablespoons olive oil, divided
1 cup grape tomatoes
garlic cloves, thinly sliced
1/2 teaspoon black pepper, divided
1 1/2 pounds sea scallops
1/4 cup small basil leaves


Elaboración

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

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.

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.

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.





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