Shrimp and Scallops with Herbs Recipe

Ingredients

• 2 large leeks (white parts only), halved lengthwise & quartered
• 1 cup halved grape tomatoes
• 16 large fresh shrimp, peeled and deveined (tails left on)
• 12 large sea scallops
• 3 teaspoons lemon zest, divided
• 2 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• 1 lemon, sliced
• ¼ cup chopped fresh parsley
• 2 teaspoons chopped fresh thyme
• 2 cloves garlic, grated
• 4 tablespoons unsalted butter
• 4 tablespoons dry white wine
• 1 cup panko (Japanese bread crumbs)
• Lemon wedges, to serve