Scallops in Zucchini Nests Recipe

Name: Scallops in Zucchini Nests
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 medium zucchini (1 pound total), sliced lengthwise 1/8 inch thick; 2 medium yellow squash (1 pound total), sliced lengthwise 1/8 inch thick; 2 tablespoons dry white wine; 2 tablespoons minced garlic; Kosher salt; Freshly ground pepper; 4 medium tomatoespeeled, seeded and chopped; 1 cup canned tomato puree; 1/2 cup finely shredded fresh basil; 2 tablespoons heavy cream; 1 1/2 pounds large sea scallops

Servings: persons

1/4 cup olive oil
2 medium zucchini (1 pound total), sliced lengthwise 1/8 inch thick
2 medium yellow squash (1 pound total), sliced lengthwise 1/8 inch thick
2 tablespoons dry white wine
2 tablespoons minced garlic
Kosher salt
Freshly ground pepper
4 medium tomatoespeeled, seeded and chopped
1 cup canned tomato puree
1/2 cup finely shredded fresh basil
2 tablespoons heavy cream
1 1/2 pounds large sea scallops

1
Heat 2 tablespoons of the olive oil in a large nonreactive skillet.
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
Add the wine and garlic and season with salt and pepper.
4
Add the tomatoes, tomato puree, 1/4 cup of the basil and the heavy cream and boil for 1 minute.
5
Season the scallops with salt and pepper.
6
In a large heavy skillet, heat the remaining 2 tablespoons of olive oil.
7
Add the scallops in a single layer and cook over high heat until golden on the bottom, about 3 minutes.
8
Turn the scallops and cook just until white throughout, about 1 minute; transfer them to a platter.
9
Using kitchen tongs, make a nest of the cooked squash in the center of each of 4 heated plates.
10
If the sauce seems to have thinned, simmer until it lightly coats a spoon.
11
Arrange the scallops in the squash nests and spoon the sauce over all.
12
Sprinkle with the remaining basil and serve at once.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup olive oil, 2 medium zucchini (1 pound total), sliced lengthwise 1/8 inch thick, 2 medium yellow squash (1 pound total), sliced lengthwise 1/8 inch thick, 2 tablespoons dry white wine, and more.

Yes, Scallops in Zucchini Nests falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops in Zucchini Nests

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