Scallops in Garlic Cream Sauce
2 tablespoons unsalted butter
1 tablespoon olive oil
10 oz sea scallops
2 large garlic cloves, minced
1 large shallot, minced
1 small zucchini about 6 oz, finely diced
Salt and fresh ground black pepper to taste
1 cup heavy cream
2 tablespoons lemon juice
6 oz cooked pasta (I used pappardelle)
1/2 cup grated Pecorino Romano
2 tablespoons chopped basil
Cook pasta until al dente, drain and set aside.
Remove the side muscle from the scallops if attached. Thoroughly pat the scallops dry with paper towels.
Heat the butter and olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer.
Season with salt and pepper and cook without moving for 2 minutes on one side, then turn the scallops over and cook 1 minute. Remove the scallops from the skillet and transfer to a plate.
In the same pan, add the garlic, shallots, and zucchini. Cook stirring the ingredients often for 5 minutes.
Stir in the basil, cooked pasta, and cheese. Serve in pasta bowls.