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

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)