Seared Scallops with Summer Vegetables and Beurre Blanc

Principles 18 and 20: In a hot frying pan and baking tray, you get fantastic seared scallops and instant vegetables. A sumptuous sauce is more than just butter emulsified in diluted white wine - leave the butter cold and gradually whisk it to make the most creamy sauce.
Place the jelly roll pan in the oven. Preheat the oven to 500 ° (leave the baking sheet in the oven while it warms up).Combine the wine and shallots in a small saucepan; bring to a boil. Cook for 6 minutes or until reduced to 2 tablespoons. Strain through a sieve into a bowl; remove the dry ingredients. Return the mixture to the mold. Gradually add the butter, stirring with a whisk until smooth and emulsified. Add the zest and 1/8 teaspoon salt; keep warm.Cut the zucchini and yellow squash in half lengthwise. Cut each half crosswise into 3 pieces; cut each piece lengthwise into 4 strips. Combine the zucchini, squash, bell pepper, onion, and 1 tablespoon of oil in a large bowl; toss to coat. Carefully place the vegetable mixture on the preheated jelly roll pan. Bake at 500 ° C for 3 minutes. Add tomatoes and garlic; mix gently. Bake at 500 ° C for 4 minutes or until the vegetables are lightly browned. Remove from the oven; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.While the vegetables are cooking, heat a large cast-iron skillet over high heat. Dry the scallops with paper towels; sprinkle evenly with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add the remaining 1 tablespoon of oil to the pan; stir to coat. Add the scallops to the skillet; cook for 1 1/2 minutes on each side, or until the scallops are browned to the desired degree of browning. Serve the scallops with the vegetable mixture and sauce; garnish with basil leaves.