Sautéed Scallops And Zoodles

  1. Cut zucchini into zoodles, sprinkle with salt and set aside
  2. Season scallops with salt and pepper
  3. Heat 1 tsp oil & 1 tbsp butter in large deep skillet over med heat
  4. Add garlic and cook for about 30 sec to 1 min
  5. Add scallops and cook until deep golden brown on 1 side, about 3 minutes (you want a bit of crust on them)
  6. Turn scallops over and add 1 tbsp butter and herbs to pan
  7. Cook spooning butter over scallops frequently until cooked through and butter begins to turn brown - about 3 minutes.
  8. Remove scallops and set aside
  9. Add wine to pan, remove and add to scallops
  10. Add 1 tsp olive oil and 2 tsp butter
  11. Toss in zoodles, and saute for 2-3 minutes
  12. Turn off heat and add scallops back in
  13. 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)

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