Ingredients
4 tablespoons butter
2 tablespoons olive oil
6 garlic cloves, pressed (with side of knife)
2 tbsp dry white wine
1 tsp basil
1 tsp tarragon
½ tsp parsley
¼ tsp fresh ground black pepper
1/8 tsp sea salt or kosher salt
2 large zucchini
1 lb. large sea scallops
Preparation
Cut zucchini into zoodles, sprinkle with salt and set aside Season scallops with salt and pepper Heat 1 tsp oil & 1 tbsp butter in large deep skillet over med heat Add garlic and cook for about 30 sec to 1 min Add scallops and cook until deep golden brown on 1 side, about 3 minutes (you want a bit of crust on them) Turn scallops over and add 1 tbsp butter and herbs to pan Cook spooning butter over scallops frequently until cooked through and butter begins to turn brown - about 3 minutes. Remove scallops and set aside Add wine to pan, remove and add to scallops Add 1 tsp olive oil and 2 tsp butter Toss in zoodles, and sauté for 2-3 minutes Turn off heat and add scallops back in Cover and let sit for at least 3 minutes
