cancel
Showing results for 
Search instead for 
Did you mean: 
Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 656 calories
  • 35 min
  • 4 servings

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!

Nutrition per Serving

Calories
656
Fat
28g
Net Carbs
63g
Protein
34g

Cookware

  • aluminum foil
  • chef's knife
  • colander
  • cutting board
  • large pot
  • measuring cups
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • stirring spoon
  • tongs