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  Zucchini Skillet with Seafood



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2 Tablespoons olive oil, divided
2 zucchini, halved lengthwise and sliced
1 shallot, thinly sliced lengthwise
2 cloves garlic, smashed and chopped
1/2 cup sun-dried tomatoes, chopped
salt, black pepper and/or red pepper flakes to taste
4 each large peeled shrimp and large sea scallops
1/4 cup white wine or broth
6-8 basil leaves

In a covered skillet, over medium heat, combine the first five ingredients.
Stir well and cook 5 minutes, stirring often. Season to taste.
Lay shrimp and scallops on top and pour wine over all.
Cover and cook five minutes, flip seafood, cover and cook an additional five minutes or until shrimp are opaque.
Stir in torn basil and serve hot.
Cover and refrigerate leftovers.

Copyright © 2018 Stefanie Samara Hamblen