Mediterrean Scallops

By Joan_Z

Ingredients

• 2 medium Yellow squash rinsed
• 2 small Zucchini - rinsed
• 2 plum tomatoes - rinsed
• 1/4 cup white wine
• 3 Tbsp. Olive Oil - DIVIDED
• 1 1/2 tsp Italian seasoning
• 1/2 tsp Kosher salt - divided
• 1/4 tsp pepper - divided
• 12 oz frozen sea scallops - thawed 1/4 cup Shrimp scampi sauce

Details

Servings 4

Preparation

Step 1

Preheat broiler.

Remove ends from squash and zucchini, cut both into 1/4 inch slices ( 1 1/2 cups each). Cut tomatoes into 1/4 inch slices. Place all in medium bowl. Add wine, 2 tbsp olive oil, Italian seasoning, 1/4 tsp salt and 1/8 tsp pepper. Toss until blended. Arrange vegetables in an even layer in a 13x9 pan. Pour remaining oil mixture over vegetables.

Combine in a second medium bowl the scallops and remaining 1 tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper until evenly coated. Arrange scallops on top of vegetables. Boil 8-10 minutes or just until scallops are opaque and firm, & beginning to brown on top.

Remove from oven, spread shrimp scampi sauce over top of scallops. Toss to coat vegetables and scallops. Serve immediately.