Smoked Scallop Scampi 

Serves 4

• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• ½ zucchini, sliced into ¼ inch coins 
• 1 lemon, plus its zest 
• ½ cup white wine 
• ½ lb dried tagliatelle noodles
• 1 package Ekone Smoked Scallops 
• 2 tablespoons fresh parsley, chopped
• 2 teaspoon red pepper flakes 

Heat a large pot of salted water, as you melt your butter in a large saucepan over medium heat.  Cook your garlic in butter for just over four minutes, or until it’s fragrant and nearly translucent.  Add the zucchini coins and cook until they start to slouch but aren’t entirely limp (about three minutes).  Whisk lemon and white wine into your sauce and simmer over medium-low for about six minutes or until all the alcohol cooks off.

Cook and drain your pasta and immediately transfer the noodles to your saucepan.  Lower the heat to low and, using tongs, incorporate the smoked scallops.  Serve garnished with lemon zest, red pepper flakes, and parsley.