A delightful dish combining tender scallops with a medley of zucchini and tomatoes, topped with a hint of parmesan.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is hot before adding ingredients to prevent sticking.
Add the zucchini slices to the skillet, season with salt and pepper, and cook until tender.
Avoid overcrowding the skillet to allow even cooking.
Remove the zucchini from the skillet and set aside.
Place the cooked zucchini on a plate to retain its texture.
Add the scallops to the skillet and sear until golden brown on each side.
Pat the scallops dry before cooking for a better sear.
Remove the scallops from the skillet and set aside.
Cover the scallops to keep them warm.
Melt the butter in the skillet, then add the garlic, green onions, and tomatoes. Cook until fragrant.
Stir continuously to prevent the garlic from burning.
Return the zucchini and scallops to the skillet, toss to combine, and heat through.
Ensure all ingredients are evenly coated with the sauce.
Sprinkle the dish with parmesan cheese before serving.
Serve immediately to enjoy the dish at its best.
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