Zucchini Scallops

1. 1

   In a small bowl, toss scallops with lemon juice, salt and pepper.

2. 2

   Using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. Wrap a zucchini strip around each scallop, overlapping edges slightly. Secure with a toothpick.

3. 3

   In a

4. 4

   , heat 2 teaspoons oil over medium heat. Add six scallops; cook, uncovered, 2-3 minutes on each side or until scallops are golden brown and zucchini is tender. Repeat with remaining oil and scallops. Sprinkle with parsley. If desired, serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.