Scallops in Zucchini Nests

1. 1

   Heat 2 tablespoons of the olive oil in a large nonreactive skillet.

2. 2

   Add the zucchini and squash, making sure the slices don't stick together, and cook over moderately high heat, stirring often, until barely softened, about 4 minutes.

3. 3

   Add the wine and garlic and season with salt and pepper.

4. 4

   Add the tomatoes, tomato puree, 1/4 cup of the basil and the heavy cream and boil for 1 minute.

5. 5

   Season the scallops with salt and pepper.

6. 6

   In a large heavy skillet, heat the remaining 2 tablespoons of olive oil.

7. 7

   Add the scallops in a single layer and cook over high heat until golden on the bottom, about 3 minutes.

8. 8

   Turn the scallops and cook just until white throughout, about 1 minute; transfer them to a platter.

9. 9

   Using kitchen tongs, make a nest of the cooked squash in the center of each of 4 heated plates.

10. 10

    If the sauce seems to have thinned, simmer until it lightly coats a spoon.

11. 11

    Arrange the scallops in the squash nests and spoon the sauce over all.

12. 12

    Sprinkle with the remaining basil and serve at once.

* Per serving · 4 servings · Values may vary.