Scallops with Summery Squash

Ok you guys, I am SUPER excited to share this recipe with you! Because it is super fancy and fine (and you'll feel like you're an amazing chef in some expensive restaurant) but really easy to make! Not on the extremely cheap end, though, as scallops aren't the cheapest thing in the world. BUT if you need a splurge or want to impress someone, this is the recipe. Also you can lessen the cost by serving another main dish so this one isn't the only sustenance in the meal.

And now for the recipe. :-)

Directions:

-Take a large handful (1/2 cup?) of fresh parsley and a handful (1/4 cup) of chives. Either chop

first or place straight in blender. Blend until a coarse paste. Add in 1/2 cup olive oil, blend again until it is a smooth dressing.

-In a large skillet, heat up olive oil. Then add in chopped zuccini and squash (chop them in

halves). We also added in a few chopped red bell peppers for color and taste. (have on medium heat) Once almost done, put 2 Tbsp of the dressing in the pan and mix. Also put a tad of thyme. Keep warm.

-In a medium sized skillet, heat up olive oil. Add in scallops. Cook for about 5 minutes on high heat, turning once. The top &bottom should be a golden brown. Don't overdo the cook-time or they will be chewy. Skin should turn slightly opaque. Once done, mix in 1 Tbsp of the dressing and stir the scallops around in it.

-On three or four plates, divide up the squash evenly, then place the scallops on top. Top the dishes with the remaining dressing, then top that with thin slices of fresh Parmesan or Romano cheese.

-Viola! C'est finis. Serve and enjoy.

We had a big loaf of bread on the side as well.

Very delicious! :-)

Thanks to Lindsey Chan who helped me make it. :-) Thanks also to Food & Wine annual cookbook 2007 (and Shawn McClain) whose recipe this is an adaptation of. Speaking of, I recommend this cookbook. Lots of ideas in there.