Time 30m Yield 8 Number Of Ingredients 10 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.
Time 30m Yield 8 Number Of Ingredients 10 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, heat oil in a large skillet; stir in garlic and cook until tender. Add zucchini, salt, and red pepper flakes; sauté for 10 minutes. Stir in chopped tomatoes, bay scallops, and fresh basil; simmer for 5 minutes, or until scallops are opaque. Pour sauce over cooked pasta and serve with grated Parmesan cheese.
Time 30m Yield 8 Number Of Ingredients 10 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, heat oil in a large skillet; stir in garlic and cook until tender. Add zucchini, salt, and red pepper flakes; sauté for 10 minutes. Stir in chopped tomatoes, bay scallops, and fresh basil; simmer for 5 minutes, or until scallops are opaque. Pour sauce over cooked pasta and serve with grated Parmesan cheese.
Time 30m Yield 8 Number Of Ingredients 10 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, heat oil in a large skillet; stir in garlic and cook until tender. Add zucchini, salt, and red pepper flakes; sauté for 10 minutes. Stir in chopped tomatoes, bay scallops, and fresh basil; simmer for 5 minutes, or until scallops are opaque. Pour sauce over cooked pasta and serve with grated Parmesan cheese.
Time 30m Yield 8 Number Of Ingredients 10 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, heat oil in a large skillet; stir in garlic and cook until tender. Add zucchini, salt, and red pepper flakes; sauté for 10 minutes. Stir in chopped tomatoes, bay scallops, and fresh basil; simmer for 5 minutes, or until scallops are opaque. Pour sauce over cooked pasta and serve with grated Parmesan cheese.
Time 10m Yield 4 servings Number Of Ingredients 11 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.
