- 1/4 cup olive oil
- 2 medium zucchini (1 pound total), sliced lengthwise 1/8 inch thick
- 2 medium yellow squash (1 pound total), sliced lengthwise 1/8 inch thick
- 2 tablespoons dry white wine
- 2 tablespoons minced garlic
- Kosher salt
- Freshly ground pepper
- 4 medium tomatoes—peeled, seeded and chopped
- 1 cup canned tomato puree
- 1/2 cup finely shredded fresh basil
- 2 tablespoons heavy cream
- 1 1/2 pounds large sea scallops
- Heat 2 tablespoons of the olive oil in a large nonreactive skillet. Add the zucchini and squash, making sure the slices don't stick together, and cook over moderately high heat, stirring often, until barely softened, about 4 minutes. Add the wine and garlic and season with salt and pepper. Add the tomatoes, tomato puree, 1/4 cup of the basil and the heavy cream and boil for 1 minute.
- Season the scallops with salt and pepper. In a large heavy skillet, heat the remaining 2 tablespoons of olive oil. Add the scallops in a single layer and cook over high heat until golden on the bottom, about 3 minutes. Turn the scallops and cook just until white throughout, about 1 minute; transfer them to a platter.
- Using kitchen tongs, make a nest of the cooked squash in the center of each of 4 heated plates. If the sauce seems to have thinned, simmer until it lightly coats a spoon. Arrange the scallops in the squash nests and spoon the sauce over all. Sprinkle with the remaining basil and serve at once.
Serve WithPappardelle noodles.
Soft and creamy with floral nuances, a northern Italian white wine like Alois Lageder's Pinot Bianco enhances the sweet scallops, zucchini and summer squash.