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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Got this from a Publix Apron booklet. Sounds yummy with some pasta! Ingredients:
2 medium yellow squash |
2 small zucchini |
2 plum tomatoes |
1/4 cup white wine |
3 tablespoons extra-virgin olive oil, divided |
1 1/2 teaspoons italian seasoning |
1/2 teaspoon kosher salt, divided |
1/4 teaspoon pepper, divided |
12 ounces sea scallops |
1/4 cup shrimp, scampi sauce |
Directions:
1. Prep.
2. * Preheat broiler.
3. * Cut squash, zucchini, and tomatoes into 1/4-inch-thick slices.
4. Steps.
5. 1. Combine squash, zucchini, tomatoes, wine, 2 tablespoons olive oil, Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Arrange in an even layer in 13- x 9-inch baking pan; pour remaining oil mixture over vegetables.
6. 2. Combine scallops, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Arrange scallops on top of vegetables. Broil 8–10 minutes or just until scallops are opaque and firm, and beginning to brown on top.
7. 3. Add scampi sauce then toss to coat vegetables and scallops; serve immediately.
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