Soy-Balsamic Glazed Sea Scallops with Roasted Squash, Brussel Sprouts & Potatoes

Scallops adapted from With Salt and Wit Blog
Vegetables courtesy of Plated Perfection

I know what you're thinking - more scallops?! Yep, that's right. I can't help myself. Whenever I see them fresh, it's as if they're just calling my name. I really liked the flavor of this recipe, and it was a great combo with the roasted vegetables. I made quite a few of the vegetables to use up what was in our pantry before heading out of town this week, so I definitely had some leftovers (of the vegetables at least)! I think this sauce would also be great on sea bass or other white, meaty fish. Give this one a shot - the meal itself was pretty easy and didn't take a lot of time! Enjoy!

Ingredients:
2 tb balsamic vinegar
1/4 cup soy sauce (I use gluten-free)
2 tsp rice vinegar, seasoned
1 tb sesame oil
3 garlic cloves, minced
1/4 tsp red pepper flakes (optional - I left this out this go around)
1/2 tsp cornstarch
1 tb olive oil (scallops) + 1 tb for vegetables
non-stick cooking spray
parchment paper
1 pound fresh sea scallops
dash of black pepper
dash of salt
fresh chopped cilantro, for garnish (optional)
1 delicata squash, seeds removed and cut in half moon slices
2 handfuls of brussel sprouts, trimmed and cut in half or quarters
2 handfuls baby potatoes (I used purple, white and red)
1 tsp garlic powder
zest of 1 lime

Directions:
Preheat oven to 425 degrees. Line a baking sheet with parchment paper and spray with non-stick cooking spray. Combine all of the vegetables in a bowl with 1 tb olive oil and a dash of salt and pepper - distribute as evenly as possible. Lay the vegetables out evenly on the baking sheet in a single layer and top with the garlic salt and lime zest. Roast in the oven for approximately 20 minutes or until tender and starting to brown. In the meantime, in a small bowl, combine the balsamic vinegar, soy sauce, rice vinegar, sesame oil, garlic, cornstarch, and red pepper flakes (if using). Whisk until smooth and set aside. Remove the small side muscle from the scallops (if necessary) and rinse and pat dry. Season each side with a dash of salt and pepper. Preheat a saute pan over medium-high heat with 1-2 tb olive oil. Once the pan is hot, add scallops and cook for 3-4 minutes per side. Add sauce to the scallops and cook another 1-2 minutes, until sauce has thickened a little. Remove the vegetables from the oven and serve alongside the scallops and cilantro for garnish.