Active Time
Total Time
45 MIN
Serves : 4

To cut the squash into thin, even strips, use a mandoline—a French slicing tool—or one of the inexpensive German or Japanese versions. Plus: More Seafood Recipes and Cooking Tips

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

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