Scallop, Zucchini, and Tomato Pasta: A Summer Delight

This Scallop, Zucchini, and Tomato Pasta is a vibrant and flavorful dish perfect for a light summer meal. The sweetness of the scallops complements the mild zucchini and juicy tomatoes, all tossed with perfectly cooked pasta and a touch of garlic and herbs. This recipe is quick, easy, and sure to impress!

## Ingredients:

* **Pasta:** 1 pound of your favorite pasta shape (spaghetti, linguine, fettuccine, or penne all work well)
* **Scallops:** 1 pound of large sea scallops, patted dry
* **Zucchini:** 2 medium zucchini, thinly sliced or diced
* **Tomatoes:** 1 pint of cherry tomatoes or grape tomatoes, halved
* **Garlic:** 3-4 cloves, minced
* **Olive Oil:** 4 tablespoons, divided
* **White Wine:** 1/2 cup (optional, but adds a lovely flavor)
* **Fresh Basil:** 1/4 cup, chopped
* **Fresh Parsley:** 1/4 cup, chopped
* **Red Pepper Flakes:** 1/4 teaspoon (or more, to taste)
* **Salt:** To taste
* **Black Pepper:** To taste
* **Lemon Juice:** 1-2 tablespoons, freshly squeezed
* **Parmesan Cheese:** For grating (optional)

## Equipment:

* Large pot
* Large skillet or sauté pan
* Cutting board
* Knife
* Colander

## Instructions:

### 1. Cook the Pasta:

1. Bring a large pot of salted water to a rolling boil.
2. Add the pasta and cook according to package directions until al dente. This usually takes about 8-10 minutes. Al dente means the pasta should be firm to the bite, not mushy. This is important because the pasta will continue to cook slightly when tossed with the sauce.
3. Reserve about 1 cup of pasta water before draining. This starchy water is liquid gold! It helps to create a creamy and emulsified sauce.
4. Drain the pasta in a colander and set aside.

### 2. Prepare the Scallops:

1. While the pasta is cooking, prepare the scallops. This step is crucial for achieving perfectly seared scallops.
2. Pat the scallops completely dry with paper towels. This is the most important step! Moisture prevents the scallops from browning properly and results in steamed, rather than seared, scallops. Don’t skip this step.
3. Season the scallops generously with salt and pepper. Be sure to season both sides.

### 3. Sauté the Zucchini and Garlic:

1. Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Make sure the pan is hot before adding the zucchini.
2. Add the sliced or diced zucchini to the pan and sauté for about 5-7 minutes, or until it’s tender-crisp and slightly browned. Stir occasionally to prevent burning.
3. Add the minced garlic to the pan and sauté for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter. Burnt garlic will ruin the flavor of the dish.
4. Remove the zucchini and garlic from the pan and set aside.

### 4. Sear the Scallops:

1. Add the remaining 2 tablespoons of olive oil to the same skillet and increase the heat to medium-high. The pan should be very hot before adding the scallops.
2. Carefully place the scallops in the hot pan, making sure not to overcrowd the pan. Overcrowding will lower the temperature of the pan and prevent the scallops from searing properly. Work in batches if necessary.
3. Sear the scallops for about 2-3 minutes per side, or until they are golden brown and cooked through. The scallops should release easily from the pan when they are ready to be flipped. Avoid moving the scallops around too much while they are searing, as this will also prevent them from browning.
4. The scallops are cooked when they are opaque throughout and slightly firm to the touch. Be careful not to overcook the scallops, as they can become rubbery.
5. Remove the seared scallops from the pan and set aside.

### 5. Make the Sauce:

1. In the same skillet, add the halved cherry or grape tomatoes. Sauté for about 3-5 minutes, or until they start to soften and release their juices. Use a spoon to gently crush some of the tomatoes to release more flavor.
2. If using, pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom of the pan. This adds a lot of flavor to the sauce. Let the wine simmer for a minute or two, until it has reduced slightly.
3. Add the cooked zucchini and garlic back to the pan.
4. Stir in the fresh basil, fresh parsley, and red pepper flakes. The amount of red pepper flakes can be adjusted to your preference. If you don’t like spice, you can omit them altogether.
5. Season the sauce with salt and pepper to taste.

### 6. Combine and Serve:

1. Add the drained pasta to the skillet with the sauce. Toss to coat the pasta evenly with the sauce.
2. If the sauce is too thick, add a little bit of the reserved pasta water to thin it out. The pasta water will also help to bind the sauce to the pasta.
3. Gently fold in the seared scallops. Be careful not to break the scallops apart.
4. Squeeze fresh lemon juice over the pasta. The lemon juice adds a brightness and acidity that balances the richness of the scallops and sauce.
5. Serve immediately, garnished with grated Parmesan cheese (if desired) and extra fresh herbs.

## Tips and Variations:

* **Pasta:** Feel free to use any type of pasta you like. Whole wheat pasta, gluten-free pasta, or even vegetable noodles would work well in this recipe.
* **Scallops:** If you can’t find large sea scallops, you can use bay scallops instead. Bay scallops are smaller and sweeter, but they cook very quickly, so be careful not to overcook them. Reduce the searing time accordingly.
* **Vegetables:** You can add other vegetables to this dish, such as bell peppers, mushrooms, or spinach. Simply sauté them along with the zucchini.
* **Herbs:** Experiment with different herbs, such as oregano, thyme, or chives. Fresh herbs are always best, but you can use dried herbs in a pinch. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
* **Spice:** Adjust the amount of red pepper flakes to your liking. You can also add a pinch of cayenne pepper for extra heat.
* **Creamy Sauce:** For a creamier sauce, add a splash of heavy cream or half-and-half to the sauce before adding the pasta. Start with about 1/4 cup and add more as needed.
* **Lemon Zest:** Add lemon zest to the sauce for an extra burst of citrus flavor.
* **Garlic:** Feel free to adjust the amount of garlic to your liking. Some people love garlic, while others prefer a more subtle flavor.
* **Vegetarian Option:** You can easily make this dish vegetarian by omitting the scallops. Add some extra vegetables, such as artichoke hearts or sun-dried tomatoes, to compensate for the lack of protein.
* **Wine Pairing:** A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs perfectly with this dish. The acidity of the wine complements the richness of the scallops and the sweetness of the tomatoes.
* **Make Ahead:** You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, simply cook the pasta and sear the scallops, then combine everything together.
* **Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

## Nutritional Information (Approximate):

* Calories: 500-600
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 60-70g

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.*

## Step-by-Step Visual Guide:

*(Images illustrating each step would be included here in a real blog post. For example, images showing the scallops being patted dry, zucchini being sautéed, scallops being seared, etc.)* This is where images are usually placed in a food blog.

## Conclusion:

This Scallop, Zucchini, and Tomato Pasta is a delightful and easy-to-make dish that is perfect for any occasion. The combination of sweet scallops, tender zucchini, and juicy tomatoes creates a symphony of flavors that will tantalize your taste buds. With its simple ingredients and straightforward instructions, this recipe is a guaranteed winner. So, gather your ingredients, put on your apron, and get ready to create a culinary masterpiece! Enjoy!

## Reader Interactions:

*(A section for comments and questions from readers would be included here.)*This is the section where readers can engage with the content and ask questions or share their own experiences with the recipe.

## FAQs:

*(A frequently asked questions section would be included here. Examples:
* Can I use frozen scallops?
* Can I use dried herbs instead of fresh?
* Can I make this dish ahead of time?)* This is the place to answer some common inquiries about the recipe.