This is the main content.
Broiled Scallops and Vegetables
Recipes
Broiled Scallops and Vegetables
6 servings
25 minutes total

Ingredients

  • 2 medium yellow squash
  • 2 small zucchini squash
  • 2 plum tomatoes
  • ¼ cup unsalted butter
  • ¼ cup dry white wine
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 ½ teaspoons Italian seasoning
  • 1 teaspoon kosher salt, divided
  • ¼ teaspoon pepper, divided
  • 12 oz sea scallops
  • 2 tablespoons lemon juice

Steps

    1. Preheat broiler on HIGH. Cut squash, zucchini, and tomatoes into ¼-inch-thick slices. Melt butter. Combine squash, zucchini, tomatoes, wine, oil, Italian seasoning, ½ teaspoon salt, and ⅛ teaspoon pepper. Arrange in even layer in 13- x 9-inch baking dish; pour remaining oil mixture over vegetables.
    2. Combine scallops, butter, lemon juice, and remaining ½ teaspoon salt and ⅛ teaspoon pepper. Arrange scallops on top of vegetables (wash hands). Broil 8–10 minutes just until scallops are opaque and firm and beginning to brown on top. Toss to coat vegetables and scallops with pan juices; serve immediately.

Amount per ⅙ recipe serving: Calories 220, Total Fat 15g, Sat Fat 6g, Trans Fat 0g, Chol 45mg, Sodium 570mg, Total Carb 7g, Fiber 1g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 13g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 8%