1. Place the zucchini, pumpkin, red pepper, mushrooms, and candied lemon in a large bowl and toss to mix. Add the orange and lemon juice, toss and let vegetables stand for about 30 minutes. 2. Pat the scallops dry with paper towels and season with salt & pepper. Heat 1 tablespoon of the olive oil in a very large skillet over high heat until almost smoking. Working in two batches, cook the scallops until golden brown and opaque throughout, about 2 minutes per side. Transfer the cooked scallops to a plate and cover with foil to keep warm. 3. Heat the remaining 1 tablespoon of olive oil in a medium-size skillet over medium heat. Add the diced vegetables and their soaking liquid and cook until they just begin to soften slightly but are still bright colored, about 1 1/2 minutes. Add the fish stock and cook until warm, about 1 minute. Add the wine and balsamic vinegars, season with salt & pepper to taste, and remove the sauce from the heat. 4. Divide the scallops among elegant soup plates and spoon the vegetables and some liquid around them. Serve at once. ---------------------------------------------------------------------------
Nutrition
Ingredients
