Ingredients for Scallops With Zucchini
- 2 medium zucchini, sliced into half-moons
- 1 tablespoon olive oil
- Salt And Pepper
- 1 pound sea scallops, patted dry
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- Tomatoes
- Fresh Parmesan Cheese
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How to Make Scallops With Zucchini
- Heat olive oil in a large skillet over medium-high heat. Add zucchini, salt, and pepper. Cook for 3-4 minutes, until slightly softened.
- Remove zucchini from the skillet and set aside.
- Add scallops to the skillet and cook for 2-3 minutes per side, until golden brown and opaque throughout. Do not overcrowd the pan; cook in batches if necessary.
- Return zucchini to the skillet.
- Add butter to the skillet. Once melted, add minced garlic and green onions. Cook for 30 seconds, until fragrant.
- Stir in the diced tomatoes (undrained). Bring to a simmer.
- Reduce heat to low, and simmer for 1 minute, allowing the sauce to slightly thicken.
- Gently stir in the cooked scallops and zucchini. Heat through for 1-2 minutes.
- Remove from heat and sprinkle generously with Parmesan cheese. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
15g
Fat
9g
Carbs
3g
