Seared Scallops and Zucchini with Lemon-Herb Feta

Zucchini Courtesy of Weight Watchers
Scallops Courtesy of Fine Cooking

I made this recipe earlier this week, and it was very fresh and healthy - just what we were looking for. Our goal this week is to stay in and cook until Friday! I bought the zucchini from our Farmer's Market and the scallops were bought fresh as well - so this came out great! This is pretty quick and easy for a week night meal - give it a go!

Seared Scallops with Herb-Butter Pan Sauce
Ingredients:
1 lb dry, larger sea scallops (muscles removed)
1 tb + 3 tb unsalted butter, cut into smaller pieces
1 tb olive oil
salt and pepper, to taste
2 tb diced shallot
1/4 cup dry white wine or white vermouth
1/4 cup finely chopped fresh herbs (they recommend chives and parsley, but I used thyme and rosemary that I had on hand)
1/4 tsp grated lemon zest

Directions:

Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning. Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.

Zucchini with Lemon-Herb Feta

Ingredients:

3 tb crumbled feta (I used mediterranean seasoned feta since I had it on hand)

2 tb minced mint leaves

1 tb olive oil

1 tsp fresh lemon juice

1 tsp lemon zest

2 medium scallions, minced

4 small zucchini (about 1 1/2 pound) - I used two larger zucchini from the Farmer's Market

1/2 tsp salt

Directions:

In a small bowl, combine feta, mint, oil, lemon juice, lemon zest and scallions; set aside. Trim ends off zucchini and slice in half lengthwise; slice each half into 4 or 5 chunks. Place zucchini on a baking sheet (or other flat surface) in a single layer; coat both sides with cooking spray and sprinkle with salt. Off heat, coat a grill rack or grill pan with cooking spray; heat over high heat. Cook zucchini, carefully flipping once, until grill marks are evident and zucchini is softened, about 3 to 4 minutes per side. Arrange zucchini slices on a platter and serve with reserved feta topping.