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Preheat oven to 400 degrees. Spread the vegetables onto a rimmed pan. Drizzle with olive oil and sprinkle with salt and pepper. Place in oven and cook for 5 minutes. Stir. Return to oven for 5 more minutes. Remove from oven and set aside.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a 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, until the bottom begins to get a colorful sear.
Then, flip the scallops over. Add the roasted vegetables and lemon juice to the pan and spread around the scallops. 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.
Plate the scallops atop freshly cooked noodles. Sprinkle with parmesan cheese and pepper. If you like your dish a little spicy, drizzle with picanté oil.