The brown sugar in Nick’s magic rub will help you create the perfect crust.
In a sauté pan, add the oil, zucchini , and red pepper. Cook over medium heat for 2 minutes, stirring well.
Add the mint and stir while cooking for 2 minutes.
Add the onion and garlic. Stir while cooking for 2 minutes.
Add the sugar and salt. Stir and cook for 1 minute
Add the wine and stir for 2 more minutes until reduced by 1/2.
Stir in the chicken stock and the whipping cream. After bringing to a boil, reduce heat to a simmer and cook 15 minutes.
While the sauce simmers, prepare the scallops.
Brush the scallops with olive oil and cover each side with a light coating of Nick’s magic rub.
Add the oil to a large, nonstick skillet and bring to a sizzle over medium-high heat. Reduce heat to medium and add the scallops. Cook for 1-1/2 – 2 minutes per side.
Remove the scallops from the pan, place them on a dish, and let them rest for 1 minute.
To serve, pour sauce on the center of each plate. Top with one scallop for an appetizer or three scallops for a main course.
2 tablespoons extra light olive oil
4 zucchini (Italian squash) cut into 1/4″ dice
1 red pepper seeded and cut into 1/4″ dice
1 teaspoon fresh chopped mint
1/3 cup chopped red onion
1 tablespoon chopped garlic
1 teaspoon of C&H Dark Brown Sugar
1/2 teaspoon salt
1/2 cup white wine
1/2 cup chicken stock
1/2 cup cream
1 pound fresh scallops
3 tablespoons of Nick’s Magic Rub
3 tablespoons extra light olive oil