Creamy Dill Pasta with Seared Scallops & Zucchini

[Sincerely-Food-Chef]

Ingredients

• 8 fl oz chicken or vegetable broth
• 1 small bunch fresh dill
• 4 fl oz heavy whipping cream
• 10 oz macaroni (elbow) pasta
• ½ medium red onion
• 1 ½ lb sea scallops
• 4 medium zucchini squash
• black pepper
• extra virgin olive oil
• salt

Instructions

1. Fill a large pot halfway with hot water (from the tap); cover and bring to a boil over high heat. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
   • 2 tsp salt
   • 10 oz macaroni (elbow) pasta
2. Meanwhile, wash, dry, and trim zucchini. Halve zucchini lengthwise, then slice crosswise into half-moons.
   • 4 medium zucchini squash
3. Preheat a large skillet over medium heat.
4. Once the skillet is hot, add oil and swirl to coat the bottom. Add zucchini and salt; cook, stirring occasionally, until zucchini starts to soften, about 4 minutes.
   • 2 tbsp extra virgin olive oil
   • 1 tsp salt
5. Meanwhile, peel and mince onion. Add to the skillet with the zucchini and continue to cook, stirring often, until soft, about 2 minutes.
   • ½ medium red onion
6. Add broth and cream to the skillet. Bring to a simmer and cook, stirring often, until sauce thickens slightly, 3 minutes more. Transfer zucchini and sauce to a medium bowl and cover with foil. Set aside.
   • 8 fl oz (1 cup) chicken or vegetable broth
   • 4 fl oz (½ cup) heavy cream
7. Wipe skillet clean with paper towels and return to medium heat.
8. While the skillet heats up, pat scallops dry with paper towels and place on a plate; rub with oil and season with salt and pepper on both sides.
   • 1 ½ lb sea scallops
   • 2 tbsp extra virgin olive oil
   • ½ tsp salt
   • ¼ tsp black pepper
9. Once the skillet is hot, add scallops in a single layer; cook until they develop a nice sear and are opaque throughout, 1½-2 minutes per side. Work in batches if necessary. Once done, transfer to a clean plate.
10. Meanwhile, wash and dry dill. Shave leaves off the stems; discard stems and mince the leaves.
    • 1 small bunch fresh dill
11. Once the pasta is done, drain and return to the pot. Add dill, zucchini, and sauce to the pot; toss to combine.
12. Return pot to medium heat to warm through, 2-3 minutes.
13. To serve, divide pasta and scallops between plates. Enjoy!