Roasted Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Vegetables

   Preheat the oven to 400°F (200°C). Dice the heirloom squash into bite-sized pieces and toss them with 1 tablespoon of olive oil, salt, and black pepper. Spread them on a baking sheet.

2. 2

   Roast the Squash

   Roast the squash in the preheated oven for about 20 minutes, or until tender and lightly caramelized.

3. 3

   Cook the Bacon

   While the squash is roasting, cook the bacon in a skillet over medium heat until crispy. Remove the bacon and drain on paper towels, then chop into small pieces.

4. 4

   Sear the Scallops

   In the same skillet with the bacon fat, add another tablespoon of olive oil and heat over medium-high heat. Season the scallops with salt and pepper, then sear them for about 2-3 minutes on each side until golden brown and opaque in the center.

5. 5

   Char the Tomatoes

   In a separate pan, add the cherry tomatoes with a splash of olive oil and cook until they start to burst. Remove from heat and stir in balsamic vinegar.

6. 6

   Combine and Serve

   On a plate, arrange the roasted squash and sugar snap peas. Top with seared scallops, crispy bacon, and charred tomatoes. Drizzle with additional olive oil if desired and garnish with fresh basil.