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Pasta with Scallops, Zucchini, and Tomatoes

Reviewed: Jul. 15, 2011
Made this for my boyfriend and I yesterday and he loved it! Great as leftovers too. Made some minor changes: used 8 sea scallops (about $14) and seared them separately in the same pan, after making the olive oil/zucchini/tomato concoction. That way it still had the flavor but I could carefully monitor them. Cooked until slightly brown on both sides of the sea scallop. Then used mushrooms/onions as well to add more stuff to the sauce. I used an Italian tomato instead, diced. Used 1/4 tsp dried basil instead of fresh and it was very flavorful. The red pepper flakes were key in giving this dish it's pizzazz so don't forget to add it! This made 4 portion sizes, one big plate per person for din, and 2 tupperwares for lunch the next day.
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