Monday, July 20, 2009

Scallops with Zucchini, Tomatoes and Basil

Simple, light, quick and really delicious. Tastes like summer - what more could you want?


1 lb. bay scallops
1 lb. fettucine
1/4 cup extra virgin olive oil
3-4 cloves minced garlic
2 medium zucchini diced
28 oz. can diced tomatoes (undrained)
1/2 cup white wine
3/4 tsp. salt
1/2 tsp. crushed red pepper flakes
handful chopped fresh basil
1/4 cup freshly grated parmesan cheese

Prepare the pasta according to the directions. Meanwhile, in a large saute pan, heat the olive oil. Saute the minced garlic in the olive oil being careful not to burn the garlic. Once the garlic is softened and is starting to sizzle add the zucchini, salt and red pepper. Saute the zucchini for approximately 8 minutes stirring frequently. Next, add the tomatoes and the wine. Simmer until the zucchini is tender and the sauce liquid is reduced to a nice consistency. Add the scalllops into the pan and cook until opaque and just cooked through. Toss the sauce with the fettucine. Add the basil and parmesan. Serve immediately. Enjoy!

Adapted from:

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