30 minutes to make
15 minutes to serve
4 tablespoons unsalted butter (C=0g)
1 large clove of garlic, peeled and cut into paper-thin slices (C=.9g)
1 cup dry white wine (C=2g)
3/4 cup heavy cream (C=5g)
2 tablespoons sun dried tomatoes in olive oil paste (C=3.5g)
Sea salt (C=0g)
Freshly ground black pepper (C=.5g)
6 ounces baby zucchini, small and thin about the width of a fettuccine noodle (C=6g)
6 ounces baby yellow zucchini, small and thin, about the width of a fettuccine noodle (C=6g)
2 tablespoons chopped fresh basil (C=.2g)
1 ounce finely grated Parmesan cheese (C=.9g)
1 pound large sea scallops, cleaned of the tough foot or muscle, and pat dry with paper toweling (C=10.8g)
4 large basil leaves for garnish (C=0g as garnish only)
In a large nonstick skillet heat 1 tablespoon of the butter over medium heat.
Add garlic, cooking gently until tender about 4 minutes; do not brown.
Add the white wine and bring to a simmer over medium-high heat, cooking until reduced to approximately 1/4 cup, about 8 minutes.
Add the heavy cream, cooking until reduced and thickened to sauce consistency, about 8 minutes.
Remove from the heat.
Whisk in the sun-dried tomato paste. Season with salt and pepper to taste. Reserve.
Prepare the green and yellow squashes by slicing very thin, lengthwise, with a mandoline or sharp knife. The squash should almost resemble the thickness of pasta. Reserve.
To Serve: Return the sauce to a low heat to warm. In a medium nonstick pan, add 2 tablespoons of the butter over medium-high heat. Add the squash, sauteing until just al dente, slightly tender but still some texture. Season with salt and pepper to taste.
Remove from the heat, add the chopped basil and Parmesan cheese, tossing to combine. Keep warm.
Meanwhile, place a medium nonstick skillet, large enough to hold the scallops without crowding, over high heat. Add the remaining tablespoon of butter to the pan.
Quickly season the scallops with salt and pepper, then immediately place in the hot skillet.
Cook until well-seared and browned on the bottom, about 3-5 minutes depending on the size of your scallops and heat of your pan.
Turn over to finish cooking, about 1 minute, or to your desired degree of doneness.
Remove from the skillet to a plate with paper toweling for 1 minute. Mound the squash in the center of your serving plates. Spoon the sauce on plate around the squashes.
Position the scallops atop the sauce around the squashes. Garnish with the sprigs of basil atop the squashes and serve immediately.
Makes 4 servings of about 9 grams carbohydrates per serving.
Per serving: 442 calories; 35 g fat (19 g saturated fat; 71 percent calories from fat); 9 g carbohydrates; 130 mg cholesterol; 720 mg sodium; 22 g protein; 1 g fiber.
Jimmy Schmidt is chef/owner of the Rattlesnake Club in Detroit and the Rattlesnake restaurant in the Trump 29 Casino in Palm Springs, Calif. You can reach him online at firstname.lastname@example.org.
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