Step 1

PREP: Preheat oven to 400 degrees. Slice mushrooms and dice the bell pepper, onion and garlic.

Step 2

BAKE: Spread the vegetables onto a rimmed pan or shallow baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Place the pan in the oven and cook for 5 minutes. Stir. Return to the oven for 5 minutes. Remove from the oven and set aside.

Step 3

SEAR: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pan or cast iron skillet over medium-high heat. Sprinkle scallops with salt, pepper and Tony’s. Place seasoned side down in the pan. Sprinkle the top side with salt, pepper and Tony’s. Allow to cook for 5-7 minutes or until the bottom turns a beautiful golden brown color.

Step 4

FLIP: Flip the scallops over. Add the roasted vegetables and lemon juice to the pan and spread around the scallops.

Step 5

MAKE SAUCE: After about 5 minutes, add the white wine and sprinkle with parmesan cheese and pepper. Allow the cheese to melt and the sauce to thicken.

Step 6

SERVE: Assemble the scallop and vegetable mixture on your favorite serving plate and serve.