SCALLOPS WITH ZUCCHINI &SUN-DRIED TOMATO LINGUINE

Scallops with Zucchini &Sun-dried Tomato Linguine image

Provided by Debbie Reid

Categories Seafood

Number Of Ingredients 16

6 oz packaged fresh linguine
1/3 lb fresh scallops
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 zucchini
3 Tbsp butter, divided
3 Tbsp olive oil, divided
1 small shallot, minced
2 cloves garlic, minced
1/3 c minced sun-dried tomatoes in oil, drained well
1/2 tsp meyer lemon zest
2 tsp meyer lemon juice
2 Tbsp chopped fresh basil
1/4 c finely grated parmesan cheese
1 Tbsp oil from jar of sun-dried tomatoes
additional lemon wedges, fresh basil and grated parmesan cheese for garnish

Steps:

1. Prepare linguine according to package directions; set aside.
2. Pat dry the scallops, season with salt and pepper; set aside.
3. Cut the zucchini in half widthwise. Using a potato peeler, peel zucchini into thin strips, then cut the strips in half lengthwise; set aside. Heat 1 tablespoon butter and 1 tablespoon oil in a large, non-stick skillet over medium-high heat. Add in the shallot and garlic, cook for 1 minute. Add in the zucchini and sun-dried tomatoes, cook 1 minute. Lower heat to low, add in the linguine, lemon zest, lemon juice, basil, parmesan cheese, sun-dried tomato oil and 1 tablespoon butter, mix to combine, keep warm over low heat.
4. Meanwhile, heat a large, non-stick skillet over medium-high heat. Add in remaining 1 tablespoon butter and 1 tablespoon oil. When heated, add in the scallops and cook until golden brown, approximately 2 - 3 minutes. Turn scallops over and cook the second side in the same manner.
5. Add remaining 1 tablespoon oil to the linguine, toss to coat.
6. To serve, place linguine onto serving platter, making a small well in the center of the pasta. Place the scallops into center of the pasta. Garnish with additional fresh basil, lemon wedges and parmesan cheese and enjoy!