Fried Scallops with Baked Vegetables

The scallops are lightly fried in a pan. Fried sea scallops with oven-baked vegetables are served.

Ingredients

Directions

Place a baking sheet with rims in the oven in the middle position, and turn on the oven itself to preheat to 250 degrees.
In a small saucepan, combine wine and shallots, bring to a boil, cook for about 6 minutes (about 2 tablespoons of liquid should remain). Strain the contents of the saucepan through a sieve, remove the shallots. Pour the liquid back into the saucepan, add butter and salt, stir. Cover the saucepan with a lid to keep the sauce warm.
Cut the zucchini into small oblong pieces. Place the zucchini in a large bowl, add the onion, bell pepper and 1 tablespoon olive oil and stir well. Put the vegetables on a hot baking sheet and place in the oven, fry the vegetables for about 3 minutes, then put the tomatoes, garlic, mix gently and cook in the oven for about 4 minutes, until the vegetables are soft. Remove vegetables from oven, sprinkle with 1/4 teaspoon salt and pepper.
While vegetables are cooking, heat a large skillet over high heat. Rinse scallops and pat dry with paper towel, sprinkle scallops with 1/4 teaspoon salt and pepper. Pour 1 tablespoon of oil into a frying pan, heat it well, and layout the scallops, fry for 1.5 minutes on each side.
Serve fried sea scallops with fried vegetables and sauce, garnish with basil leaves.

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