Seared Scallops with Summer Vegetables and Beurre Blanc

Ingredients

• 0.3 cup basil 
• 0.5 teaspoon pepper black divided
• 3 tablespoons butter chilled cut into small pieces
• 0.5 cup wine dry white
• 3  garlic clove thinly sliced
• 1 cup grape tomatoes 
• 0.6 teaspoon kosher salt divided
• 0.5 teaspoon lemon zest grated
• 2 tablespoons olive oil divided
• 1  and orange peppers cut into 1-inch pieces
• 1 small onion red cut into wedges
• 1.5 pounds scallops 
• 0.3 cup shallots chopped
• 1 medium to 3 sized squashes yellow
• 1 medium zucchini 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• oven
• whisk
• sieve

Directions

1. Place a jelly-roll pan in oven. Preheat oven to 500 (leave pan in oven as it preheats).
2. Combine wine and shallots in a small saucepan; bring to a boil. Cook 6 minutes or until mixture is reduced to 2 tablespoons. Strain through a sieve into a bowl; discard solids. Return mixture to pan. Gradually add butter, stirring with a whisk until smooth and emulsified. Stir in rind and 1/8 teaspoon salt; keep warm.
3. Cut zucchini and yellow squash in half lengthwise.
4. Cut each half crosswise into 3 pieces; cut each piece lengthwise into 4 strips.
5. Combine zucchini, squash, bell pepper, onion, and 1 tablespoon oil in a large bowl; toss to coat. Arrange vegetable mixture carefully onto preheated jelly-roll pan.
6. Bake at 500 for 3 minutes.
7. Add tomatoes and garlic; toss gently.
8. Bake at 500 for 4 minutes or until vegetables are lightly browned.
9. Remove from oven; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
10. While vegetables cook, heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels; sprinkle evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
11. Add remaining 1 tablespoon oil to pan; swirl to coat.
12. Add scallops to pan; cook 1 1/2 minutes on each side or until scallops are seared and desired degree of doneness.
13. Serve scallops with vegetable mixture and sauce; garnish with basil leaves.