Zucchini Pasta with Clams and Scallops

Name: Zucchini Pasta with Clams and Scallops
Ingredients: 2 pounds clams, rinsed and scrubbed; 4 cups spiralized zucchini; 10 large scallops; 1 cup cherry tomatoes, sliced; 3 garlic cloves, sliced; 2½ tablespoons unsalted butter; ½ teaspoon Dijon mustard; 1 teaspoon red pepper flakes; Kosher salt freshly ground black pepper; 1 tablespoon extra-virgin olive oil; ½ cup dry white wine; 1 shallot, minced; ¼ cup clam juice

Preparation info

Difficulty
Medium

Appears in

Eating Well to Win

By Richard Ingraham

Published 2017

About

Ingredients

10 large scallops
2½ tablespoons unsalted butter
1 tablespoon

Dinner
Gluten-free

Method

Season scallops with salt and pepper.
Melt 1½ tablespoons unsalted butter in a large saucepan over medium-high heat.
Add scallops, and cook until golden brown on both sides.
Remove the saucepan from the heat, and transfer scallops to a plate. Set