scallops provencal and grilled zucchini

this was a huge hit...

1 pound of sea scallops
2 large zucchini
4 tablespoons of butter
1 large shallot, chopped
1 clove of garlic, chopped
1/4 cup of flat leaf parsley, chopped
1/4 cup of white wine
juice of 1 lemon
olive oil
salt & pepper


i first preheated my grill pan for the zucchini. slice the zucchini on the diagonal about a quarter of an inch thick. *side note: please notice one of my many generous birthday presents, my new Boos cutting board. it is truly a gorgeous piece. thank you, George!

coat them in olive oil and then season them with salt and pepper. place the zucchini slices on the grill pan. grill them until they start to get soft, about 3-4 minutes per side. we like a little crunch still to them.

dry the scallops thoroughly and then season them with salt and pepper. place a couple tablespoons of butter and just a splash of olive oil, into a preheated pan. i really like the mixture of butter and olive oil with this, it helps prevent the butter from burning. once the butter and oil combination is hot, place the seasoned scallops to the pan. be sure not to crowd them, scallops like their space! brown them on both sides, it will be 4-5 minutes per side.


my OCD is clearly exposed here.

in the meantime, chop the shallot, garlic clove and flat leaf parsley, then set aside.

once the scallops have been seared and browned on both sides, remove them. add the other 2 tablespoons of butter and then the parsley, garlic and shallot. scrape up all the brown bits and saute for a few minutes.

finally add the wine and lemon juice to the pan. add the scallops back in.

the scallops were super tender and held up nicely against the zucchini. it was delicious!