Tuesday, June 30, 2009
2 medium yellow squash (rinsed)
2 small zucchini (rinsed)
2 plum tomatoes (rinsed)
1/4 chicken broth
3 tbls extra-virgin olive oil, divided
1 1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
12 oz sea scallops (thawed if need)
1/4 cup Publix Shrimp Scampi Sauce
Preheat broiler. Remove ends from squash and zucchinie; cut both into 1/4 inch thick slices (1 1/2 cups each). Cut tomatoes into 1/4 inch thick slices; place all in medium bowl. Add broth, 2 tbls olive oil, Italian seasoning, 1/4 tsp salt, and 1/8 tsp pepper; toss until blended. Arrange vegetables in an even layer on a baking sheet pan, cover with alumnium.
Combine in second medium bowl, scallops, and remaining 1 tbls olive oil, 1/4 tsp salt, 1/8 tsp pepper until evenly coated. Arrange scallops on top of vegetables. Broil 8-10 minutes, or just until scallops are opaque and firm, ,and beginning to brown on top.
Remove from oven; spread shrimp scampi sauce over top of scallops. Toss to coat vegetables and scallops; serve immediately.
Extras: You can also cook chicken in a skillet and coat with scampi sauce.
By: Aprons Simple Meals