Zucchini Scallops

Name: Zucchini Scallops
Ingredients: 12 sea scallops (about 1-1/2 pounds); 1 tablespoon lemon juice; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 medium zucchini (8 inches long and 1-1/2-inch diameter); 4 teaspoons olive oil, divided; 2 teaspoons minced fresh parsley; Lemon wedges, optional

8 ingredients

4 steps

Ingredients

12 sea scallops (about 1-1/2 pounds)
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium zucchini (8 inches long and 1-1/2-inch diameter)
4 teaspoons olive oil, divided
2 teaspoons minced fresh parsley
Lemon wedges, optional

Directions

1

In a small bowl, toss scallops with lemon juice, salt and pepper.
2

Using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. Wrap a zucchini strip around each scallop, overlapping edges slightly. Secure with a toothpick.
3

In a
4

, heat 2 teaspoons oil over medium heat. Add six scallops; cook, uncovered, 2-3 minutes on each side or until scallops are golden brown and zucchini is tender. Repeat with remaining oil and scallops. Sprinkle with parsley. If desired, serve with lemon wedges.