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Seared Scallops & Summer Vegetables & Beurre Blanc
Ingredients
  • ½ cup dry white wine
  • ¼ cup chopped shallots
  • 3 tablespoons chilled butter, cut into small pieces
  • ½ teaspoon grated lemon rind
  • 5/8 teaspoon kosher salt, divided
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 orange bell pepper, cut into 1-inch pieces
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil, divided
  • 1 cup grape tomatoes
  • 3 garlic cloves, thinly sliced
  • ½ teaspoon black pepper, divided
  • 1 ½ pounds sea scallops
  • ¼ cup small basil leaves
Steps
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