- 4
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
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.