Zucchini Pasta with Pan-Seared Scalllops

2 pd zucchini cut in spirals patted dry
1/3 cup olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
Scant 1/2 tsp red pepper flakes
4 tsp grated lemon zest
About 1/2 cup grated Parmesan, preferably Parmigiano Reggiano, plus extra for serving, optional

Scallops
Olive oil for sautéing
12 scallops (about 3/4 pd.)
Kosher salt
Freshly ground pepper
2 tbsp lemon juice
6 cherry tomatoes,

Regular or heavy duty aluminum foil

1. Using a clean kitchen towel, blot the zucchini several times to remove as much moisture as possible. Transfer zucchini to a large mixing bowl and toss with the olive oil. Gently stir in salt, black pepper, red pepper flakes, and lemon zest. Then stir in 6 1/2 tablespoons of the Parmesan cheese..

2. Cut four 12-inch squares of heavy duty aluminum (or use 2 sheets regular foil per packet). Mound a fourth of the seasoned zucchini in the center of each square. Then bring up edges on two sides and fold over 1/2 inch a couple of times so that the foil domes over the zucchini Fold remaining sides down to form packets. Place on a baking sheet. (Can be prepared 2 hours ahead. Refrigerate and bring to room temperature for 30 minutes before baking.)

3. Arrange a rack in the center of the oven and preheat oven to 375 degrees F.

4. Bake zucchini packets until zucchini is heated through and tender, about 10 minutes.

5. Meanwhile, pat scallops dry with paper towels, and salt and pepper them on both sides. Heat enough oil to film the bottom of a large, heavy skillet set over medium high heat. When quite hot, add scallops and cook until golden brown and cooked through, about 2 to 2 1/2 minutes per side, no more than 5 minutes total. Do not overcook or scallops will be dry.

6 To serve, transfer pasta to four shallow bowls, pouring any juices collected in packets over the pasts. Arrange three scallops on top of each mound and drizzle them with 1/2 teaspoon of lemon juice. Garnish each serving with cherry tomatoes, and sprinkle generously with some of the remaining Parmesan. If you like, serve extra Parmesan cheese in a bowl for extra sprinkling. Serves 4.

Copyright Betty Rosbottom 2019