Sauteed Sea Scallops With Tomatoes and Zucchini

• 1 1/4 pounds sea scallops
• 3 small zucchini, about 1/2 pound
• 4 small, ripe plum tomatoes
• 2 tablespoons olive oil
• Salt and freshly ground pepper to taste
• 1 tablespoon butter
• 2 tablespoons finely chopped shallots
• 2 teaspoons finely chopped garlic
• 2 tablespoons fresh lemon juice
• 2 teaspoons finely chopped fresh rosemary, or 1 teaspoon dried
• 4 tablespoons coarsely chopped basil or parsley

1. Halve each scallop crosswise, if 3/4 inch thick or more.
2. Set aside.
3. Trim the ends of the zucchini, and cut them into 1/8-inch slices.
4. Drop the tomatoes into boiling water for about 10 seconds to loosen the skins.
5. Remove skins and chop the tomatoes coarsely.
6. Heat 1 tablespoon of the olive oil in a large nonstick skillet.
7. Add the zucchini, salt and pepper.
8. Cook about 2 minutes over high heat, stirring and tossing.
9. Remove the zucchini to a plate, and keep them warm.
10. In the same skillet, heat the remaining olive oil over high heat and saute the scallops about a minute.
11. Season with salt and pepper while stirring and tossing.
12. Add the butter, shallots and garlic.
13. Cook briefly, add the tomatoes, and cook for a minute more.
14. Add the zucchini, lemon juice and rosemary.
15. Cook, stirring and tossing, for a minute over high heat.
16. Blend well.
17. Sprinkle with basil, and serve immediately.

zucchini, tomatoes, olive oil, salt, butter, shallots, garlic, lemon juice, fresh rosemary, basil

Taken from cooking.nytimes.com/recipes/1304 (may not work)