Ingredients

Scale

1/2 Tablespoon grass fed butter (such as Kerrygold)
2 – 4 cloves garlic, peeled & chopped
1 small zucchini (about 1 cup chopped)
3 – 5 baby bella mushrooms, sliced
3 campari tomatoes, chopped
Old Bay Seasoning & Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning mix such as Mrs. Dash)
4 oz. sea scallops

For garnish (optional): freshly shredded parmesan and fresh basil leaves

Instructions

Add the butter to a medium frying pan over medium heat and heat until melted and bubbly. Add the garlic and saute for 1 – 2 minutes (until fragrant), then add the zucchini and saute for a few more minutes.
Stir in the mushrooms, cover and cook, uncovering frequently to stir, until the mushrooms and zucchini are tender. Stir in the tomatoes and sprinkle everything very liberally with Old Bay Seasoning and 21 Seasoning Salute. Saute for a few minutes, then stir in the scallops and a bit more seasoning. Cook for about 2 minutes longer for small scallops (or longer for larger scallops), just until the scallops turn white. Watch them carefully! You want to remove from heat immediately when the scallops are just barely cooked through or the scallops will get tough.

Notes

You can adjust this recipe for multiple servings by multiplying the ingredients except for the butter. You needn’t go over a Tablespoon or two of butter.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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