Scallops with Summer Squash
Ingredients
- 1 cup flat-leaf parsley leaves ⓘ
- 1/4 cup snipped chives
- 2 tablespoons tarragon leaves ⓘ
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper ⓘ
- 1 1/2 pounds mixed small yellow squash and zucchini, halved lengthwise and cut into 1-inch pieces
- 1 teaspoon chopped thyme ⓘ
- 2 slices of prosciutto (1 ounce), cut into thin ribbons ⓘ
- 12 jumbo scallops (about 1 1/4 pounds) ⓘ
Instructions
- In a blender or a mini processor, chop the parsley, chives and tarragon.
- With the machine on, pour in 1/2 cup of the olive oil and blend until fairly smooth.
- Season the sauce with salt and pepper.
- In a large skillet, heat 1 tablespoon of the olive oil until shimmering.
- Add the squash and zucchini and cook over high heat, stirring occasionally, until crisp-tender, about 5 minutes.
- Stir in the thyme and 2 tablespoons of the herb sauce; season with salt and pepper.
- Add the prosciutto and keep warm.
- In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
- Season the scallops with salt and pepper and add them to the skillet.
- Cook over high heat, turning once, until golden brown and just barely opaque throughout, about 5 minutes.
- Add 1 tablespoon of the herb sauce and stir to coat.
- Spoon the squash onto plates and top with the scallops.
- Drizzle with the remaining herb sauce, garnish with the Parmesan shavings and serve.
Nutrition & Diet Analysis (per serving)
402
kcal
20% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Shellfish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).