Ratatouille Stew with Seared Scallops

Serves 4

The key to getting a nicely browned crust on seared scallops is to ensure the scallops are perfectly dry when they go into the hot pan and to not move them before it’s time to turn them.

Prep: 20 minutes

Cook: 30 minutes

Total: 50 minutes

• 3 tablespoons extra-virgin olive oil
• 1 cup sliced fresh cremini or button mushrooms
• 1 medium onion, chopped
• 3 cups cubed eggplant, peeled if desired
• 1 yellow or orange bell pepper, cut into thin bite-size strips
• 1 small zucchini, trimmed, halved lengthwise, and cut crosswise into ¼-inch-thick half-moons
• 4 cloves garlic, minced
• 1 cup Whole30-compliant vegetable broth
• 1 large (6 ounces) Yukon Gold potato, scrubbed and cut into 1-inch pieces
• 2 sprigs fresh rosemary
• ½ teaspoon coarse salt
• ½ teaspoon black pepper
• 1 can (28 ounces) Whole30-compliant diced tomatoes, undrained
• 12 fresh or thawed frozen sea scallops (about 18 ounces total)
• 1 tablespoon minced fresh thyme

In a 4- to 6-quart pot, heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and onion and cook, stirring occasionally, for 2 to 3 minutes. Add 1 tablespoon of the remaining olive oil, the eggplant, bell pepper, zucchini, and garlic. Cook, stirring occasionally, for 3 minutes more. Add the broth, potato, rosemary, ¼ teaspoon of the salt, and ¼ teaspoon of the black pepper and bring to a boil. Reduce the heat and simmer, covered, until the potato is just tender, 10 to 12 minutes.

Add the tomatoes. Cook, uncovered, until the stew is thickened to desired consistency, 8 to 10 minutes more.

Meanwhile, sprinkle the scallops with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the scallops and cook, turning once halfway through cooking, until opaque, 4 to 6 minutes.

Stir the fresh thyme into the stew. Top each serving with 3 scallops and serve.