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

Summary

Ingredients

• Scallops – 700 g
• Medium-sized yellow zucchini – 1 pc.
• Medium green zucchini – 1 pc.
• Bulgarian orange pepper (cut into 2.5 cm pieces) – 1 pc.
• Grape tomatoes (very small) – 1 glass
• Dry white wine – 0.5 cup
• Shallots (finely chopped) – 0.25 cup
• Butter (cut into small pieces) – 3 tbsp (45 g)
• Lemon zest – 0.5 teaspoon
• Salt – 0.625 teaspoon
• Red onion (sliced) – 1 pc.
• Olive oil – 2 tbsp
• Garlic (sliced) – 3 cloves
• Ground black pepper – 0.5 teaspoon.
• Fresh basil leaves, small – 0.25 cup

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Instructions

1. Place a baking sheet with rims in the oven in the middle position, and turn on the oven itself to preheat to 250 degrees.
2. 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.
3. 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.
4. 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.
5. Serve fried sea scallops with fried vegetables and sauce, garnish with basil leaves.