Sautéed Scallops And Zoodles
- 4 tablespoons butter
- 2 tablespoons olive oil
- 6 garlic cloves, pressed (with side of knife)
- 2 tbsp dry white wine
- 1 tsp basil
- 1 tsp tarragon
- 1/2 tsp parsley
- 1/4 tsp fresh ground black pepper
- 1/8 tsp sea salt or kosher salt
- 2 large zucchini
- 1 lb. large sea scallops
- Cut zucchini into zoodles, sprinkle with salt and set aside
- Season scallops with salt and pepper
- Heat 1 tsp oil & 1 tbsp butter in large deep skillet over med heat
- Add garlic and cook for about 30 sec to 1 min
- Add scallops and cook until deep golden brown on 1 side, about 3 minutes (you want a bit of crust on them)
- Turn scallops over and add 1 tbsp butter and herbs to pan
- Cook spooning butter over scallops frequently until cooked through and butter begins to turn brown - about 3 minutes.
- Remove scallops and set aside
- Add wine to pan, remove and add to scallops
- Add 1 tsp olive oil and 2 tsp butter
- Toss in zoodles, and saute for 2-3 minutes
- Turn off heat and add scallops back in
- Cover and let sit for at least 3 minutes
butter, olive oil, garlic, white wine, basil, tarragon, parsley, ubc, salt, zucchini, scallops
Taken from www.epicurious.com/recipes/member/views/sauteed-scallops-and-zoodles-53084541 (may not work)