Scrumptious Pasta with Scallops, Zucchini, and Tomatoes

Indulge in a mouthwatering pasta dish with tender scallops, fresh zucchini, and juicy tomatoes. This recipe is a perfect blend of flavors, offering a delightful combination of seafood and vegetables. The succulent scallops bring a rich taste, while the zucchini and tomatoes add freshness and brightness to the dish. Serve this pasta with your favorite wine for a memorable dining experience.

Ingredients

• 8 ounces of spaghetti
• 1 pound of scallops, cleaned
• 2 small zucchini, sliced
• 2 cups of cherry tomatoes, halved
• 4 cloves of garlic, minced
• 1/4 cup of fresh basil, chopped
• 1/4 cup of fresh parsley, chopped
• 1/2 cup of grated Parmesan cheese
• 3 tablespoons of olive oil
• Salt and pepper to taste

Directions

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
3. Pat the scallops dry with a paper towel and season them with salt and pepper.
4. Sear the scallops in the hot skillet for 2 minutes on each side until golden brown. Remove from the skillet and set aside.
5. In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic until fragrant.
6. Add the zucchini slices and cherry tomatoes to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are slightly softened.
7. Return the scallops to the skillet and toss them with the vegetables. Cook for another 2 minutes to reheat the scallops.
8. Add the cooked spaghetti to the skillet and toss everything together to combine.
9. Sprinkle the fresh basil and parsley over the pasta and give it a final toss.
10. Serve the pasta hot, garnished with grated Parmesan cheese.
11. Enjoy your delectable pasta with scallops, zucchini, and tomatoes!

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