Preheat broiler.

Cut squash, zucchini, and tomatoes into 1/4-inch-thick slices.

Combine squash, zucchini, tomatoes, white wine, 2 tablespoons olive oil, Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a 13x9 inch baking pan.

Arrange vegetables in an even layer.

Pour remaining oil mixture over vegetables.

Combine scallops, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a separate bowl.

Arrange seasoned scallops on top of the vegetables in the baking pan.

Broil for 8-10 minutes, or until scallops are opaque and firm, and beginning to brown on top.

Add scampi sauce.

Toss to coat vegetables and scallops.

Serve immediately.