Zucchini Scallops

• 12 sea scallops (about 1-1/2 pounds)
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium zucchini (8 inches long and 1-1/2-inch diameter)
• 4 teaspoons olive oil, divided
• 2 teaspoons minced fresh parsley
• Lemon wedges, optional

1. In a small bowl, toss scallops with lemon juice, salt and pepper.
2. Using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. Wrap a zucchini strip around each scallop, overlapping edges slightly. Secure with a toothpick.
3. In a
4. , heat 2 teaspoons oil over medium heat. Add six scallops; cook, uncovered, 2-3 minutes on each side or until scallops are golden brown and zucchini is tender. Repeat with remaining oil and scallops. Sprinkle with parsley. If desired, serve with lemon wedges.

lemon juice, salt, pepper, zucchini, olive oil, parsley, lemon wedges

Taken from www.tasteofhome.com/recipes/zucchini-scallops/ (may not work)