This scallop pasta is an easy yet elegant dish that delivers restaurant-quality flavor without the fuss.
When buying scallops, look for ones that are dry-packed and dont feature artificial preservatives.
Add 8 ounces spaghetti; cook according to package directions for al dente.
Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Drain the pasta, reserving 112 cups cooking water; return the pasta to the pot.
Meanwhile, cook the scallops.
Working in 2 batches, heat 112 teaspoons oil in a large nonstick skillet over medium heat.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Repeat the process with 112 teaspoons oil and the remaining scallops.
Do not wipe the skillet clean.
Add the remaining 1 tablespoon oil to the skillet; heat over medium-high heat.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Add 1 tablespoon garlic; cook, stirring constantly, until fragrant, about 1 minute.
Add 14 cup pasta cooking water and 14 cup wine.
Lightly crush some of the tomatoes with the back of a spoon.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Add the chopped zucchini; bring to a simmer.
Simmer, stirring occasionally, until the sauce slightly thickens, about 3 minutes.
Stir in the scallops.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Garnish with additional basil, if desired.
Sea scallops are about three times larger than bay scallops.
Bay scallops are the sweetest and most tender.
Press on the scallop.
If it feels firm and not mushy, thats a good indication it is fully cooked.
You should see browning on the outside.
Then, cut one in half to check the insideit should be opaque.
Store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, add 1 teaspoon water, cover and microwave on High for 30 seconds.
Check the scallops and repeat until the desired temperature is reached.
