Scallop & Roasted Vegetable Sheet Pan Dinner

Ingredients

• 1.5 lbs Eastern Seas Scallops
• 1 bag Pictsweet Farms Roasted Vegetables (Brussels Sprouts, Butternut Squash, Onions)
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, halved
• Salt and pepper to taste
• 1 tsp dried Italian seasoning

Steps

1. Preheat oven to 425°F.
2. Spread frozen roasted vegetables on a sheet pan, drizzle with 1.5 tbsp olive oil, season with salt and pepper.
3. Roast vegetables for 8 minutes.
4. Pat scallops dry with paper towels. Toss with remaining olive oil, garlic, Italian seasoning, salt, and pepper.
5. Push vegetables to the sides of the pan and arrange scallops in a single layer in the center.
6. Roast together for 10-12 minutes until scallops are opaque and cooked through. Squeeze lemon over top.
7. Serve scallops and vegetables together on plates.