This vibrant Mediterranean dish balances bright, acidic notes with rich, savory textures. The homemade dressing combines fresh basil, orange, and lemon juice, emulsified with olive oil for a smooth, zesty finish. It is poured over tender sautéed zucchini and perfectly seared scallops, creating a harmonious blend of flavors. The dish is light yet satisfying, making it an excellent choice for a weeknight dinner or a summer lunch. Simple to prepare with pantry staples and fresh produce, this recipe delivers restaurant-quality results with minimal effort. The combination of citrus and herbs enhances the natural sweetness of the seafood and vegetables.
Sauteed Dressing
Description
This vibrant Mediterranean dish balances bright, acidic notes with rich, savory textures. The homemade dressing combines fresh basil, orange, and lemon juice, emulsified with olive oil for a smooth, zesty finish. It is poured over tender sautéed zucchini and perfectly seared scallops, creating a harmonious blend of flavors. The dish is light yet satisfying, making it an excellent choice for a weeknight dinner or a summer lunch. Simple to prepare with pantry staples and fresh produce, this recipe delivers restaurant-quality results with minimal effort. The combination of citrus and herbs enhances the natural sweetness of the seafood and vegetables.Ingredients
Directions
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Combine basil, orange juice, and lemon juice in a blender.
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Blend on medium speed while slowly drizzling in 1/4 cup of olive oil until emulsified.
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Heat a non-stick pan over medium heat and add 1 tbsp olive oil.
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Add garlic and sauté for 15 seconds, being careful not to burn.
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Add zucchini to the pan with the garlic.
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Sauté together, stirring frequently, for 2 minutes until zucchini softens.
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Season zucchini with salt and pepper, then add tomatoes.
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Heat a separate non-stick pan over medium-high heat.
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Season scallops with salt, pepper, and sun-dried tomato powder.
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Add 1 tbsp olive oil to the hot pan and carefully place scallops in.
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Cook for about 3 minutes, then flip.
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Cook for another 2 minutes until opaque; transfer to a paper towel to drain.
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Mound the sautéed zucchini in the center of two dinner plates.
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Arrange five scallops around each mound of zucchini.
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Drizzle the basil vinaigrette over the dish.
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Garnish with a basil sprig and a sprinkling of sun-dried tomato powder.
Nutrition Facts
- Amount Per Serving
- Calories 808.9kcal
- % Daily Value *
- Total Fat 20.5g32%
- Saturated Fat 3.2g16%
- Cholesterol 43.8mg15%
- Sodium 13207.0mg551%
- Total Carbohydrate 116.9g39%
- Dietary Fiber 16.6g67%
- Sugars 13.6g
- Protein 36.3g73%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure scallops are thoroughly patted dry before searing to achieve a good crust.
Do not overcook the garlic; it can turn bitter if burned.
The vinaigrette can be made ahead and stored in the refrigerator for up to 3 days. Shake well before using.
If sun-dried tomato powder is unavailable, finely chopped sun-dried tomatoes can be used as a substitute.
Serve immediately while scallops are warm and zucchini is tender.
