Best Scallops With Zucchini Recipes

GRILLED CILANTRO-LIME SCALLOPS WITH ZUCCHINI AND COUSCOUS

Steps:

• Preheat a grill or grill pan to medium-high.
• Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the onions, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the onions are softened, 6 to 7 minutes. Add the couscous and cook, stirring a few times, until starting to turn golden brown, about 3 minutes. Add the red bell pepper and broth and bring to a boil. Reduce the heat and simmer, covered, until the couscous is softened, and the liquid has been absorbed, 12 to 15 minutes.
• Meanwhile, combine the cilantro, lime juice, garlic, Aleppo pepper, 1 teaspoon salt, a few grinds of black pepper and the remaining 2/3 cup olive oil to a food processor and process until smooth and vibrant green. Reserve 1/3 cup and pour the rest into a large bowl.
• Add the zucchini and the yellow squash to the bowl and toss to coat with the sauce. Thread 7 to 8 pieces, alternating between zucchini and yellow squash, onto each of 4 skewers, threading them so the slices will lay flat on the grill. Season with 1/4 teaspoon salt. Add the scallops to the bowl and toss with the marinade. Set aside while you grill the vegetables.
• Grill the vegetables until grill marks appear on the underside and the vegetables begin to soften, 6 to 7 minutes. Flip and grill until the vegetables are cooked through, 6 to 7 minutes longer.
• Meanwhile, thread 4 scallops each onto 4 skewers so that the scallops lay flat. Season with 1/4 teaspoon salt. Grill until caramelized on one side, about 3 minutes. Flip and cook until the scallops are just firm to touch and opaque in the center, 2 to 3 minutes.
• Stir 3 tablespoons of the reserved cilantro-lime sauce into the couscous and spoon the couscous onto a platter. Place the vegetable and scallop skewers on top and garnish with lime zest and Aleppo pepper. Serve with the remaining cilantro-lime sauce on the side.

SEA SCALLOPS WITH ZUCCHINI RIBBONS AND MINT-CHIVE OIL

Steps:

• Prepare an outdoor grill with a medium-high fire. If you're using wooden skewers, soak them in water for at least 30 minutes before grilling. (Or you can use wooden toothpicks.)
• For the scallops: Slice the zucchini lengthwise on a mandoline into thin slices, about 1/8- inch thick. When you get to the seedy center, rotate the zucchini 1/3 turn and continue to shave slices until you hit seeds. Give the zucchini a final 1/3 turn and shave off the remaining slices. (You want to end up with the same number of zucchini slices as you have scallops.) Discard the seedy center. Wrap a zucchini ribbon around the circumference of each scallop. Thread 2 to 3 scallops per skewer or 1 per toothpick.
• For the dressing: Whisk the mint, chives, orange juice, 2 tablespoons oil, limoncello, salt, and cayenne in a small bowl. Set aside.
• Cut up the tomatoes, season them with salt and black pepper to taste, and divide them among 4 plates.
• Brush scallops with oil and season with salt and black pepper to taste. Grill, turning to cook both sides, until zucchini and scallops are cooked through and have distinct grill marks, about 8 minutes total. Divide the scallops evenly among the plates, drizzle scallops and tomatoes with the dressing, and serve hot or at room temperature.

PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES

Steps:

• In a large pot with boiling salted water cook pasta until al dente. Drain.
• Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
• Pour sauce over cooked pasta and serve with grated Parmesan cheese.

ZUCCHINI AND SAFFRON VICHYSSOISE WITH SCALLOPS

Steps:

• Thinly julienne zucchini lengthwise with slicer, working around core, into 1/4-inch-thick ribbons. Cut zucchini cores into 1/2-inch pieces.
• Peel potatoes and cut into 1/2-inch pieces. Cook onion in butter in a 5-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes. Add potatoes, garlic, and saffron and cook, stirring, 1 minute. Add broth, bay leaf, and thyme and simmer, uncovered, until potatoes are tender, about 20 minutes. Add chopped zucchini cores and simmer, uncovered, until zucchini is very tender, about 8 minutes.
• Purée soup in batches in a blender until very smooth (use caution when blending hot liquids) and pour through a fine sieve into a bowl. Stir in cream, lemon juice, salt, and pepper, then cool to room temperature, uncovered. Chill soup, covered, until cold, at least 4 hours and up to 2 days.
• While soup is chilling, cook julienned zucchini in boiling salted water until crisp-tender, about 30 seconds, then drain and transfer to a bowl of ice and cold water. Drain and pat dry with paper towels. Season with salt and pepper and chill, covered.
• Before serving soup, cut each scallop horizontally into 3 rounds and pat dry. Heat oil in a large nonstick skillet over high heat until hot but not smoking, then sear scallops until golden brown, 20 to 30 seconds on each side, and season with salt.
• Serve soup with zucchini mounded in center, topped with scallop rounds.

SEARED CURRIED SCALLOPS WITH ZUCCHINI

Steps:

• Remove tough muscle from side of each scallop if necessary. Pat scallops dry and sprinkle with curry powder and salt and pepper to taste. Heat 1/2 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sear scallops in 2 batches, adding another 1/2 tablespoon oil if necessary, until golden, 1 to 2 minutes on each side. Transfer scallops to a plate.
• Add remaining tablespoon oil to skillet, then cook ginger and garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add zucchini and salt and pepper to taste, then cook, stirring frequently, until crisp-tender, 4 to 5 minutes.
• Return scallops to skillet with any juices accumulated on plate and toss with zucchini just until heated through, about 1 minute.

SAUTEED SEA SCALLOPS WITH TOMATOES AND ZUCCHINI

Steps:

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