Scallops in Zucchini Nests
Ingredients
- 1/4 cup olive oil
- 2 medium zucchini (1 pound total), sliced lengthwise 1/8 inch thick
- 2 medium yellow squash (1 pound total), sliced lengthwise 1/8 inch thick
- 2 tablespoons dry white wine
- 2 tablespoons minced garlic
- Kosher salt
- Freshly ground pepper
- 4 medium tomatoes—peeled, seeded and chopped
- 1 cup canned tomato puree
- 1/2 cup finely shredded fresh basil
- 2 tablespoons heavy cream
- 1 1/2 pounds large sea scallops
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