Once water is boiling, add pasta and cook until al dente, 8-10 minutes.

Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside. Reserve pot; no need to wipe clean.

While pasta cooks, continue recipe.

Trim zucchini ends, quarter, and cut into 1/4" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Zest and halve lemon. Cut halves into wedges.

Thinly slice chives.

Mince garlic.

Pat scallops dry and season all over with garlic salt. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add zucchini, blackening seasoning, and 1/4 tsp. salt to hot pan. Stir occasionally until zucchini is browned and tender, 6-8 minutes.

Transfer zucchini to a plate. Keep pan over medium heat.

Add 2 tsp. olive oil to hot pan.

Add scallops and cook undisturbed, 90 seconds.

After 90 seconds, add garlic and 1/4 tsp. lemon zest. Stir occasionally until scallops reach a minimum internal temperature of 145 degrees, 60-90 seconds.

Remove from burner.

Return pot used to cook pasta to medium heat.

Add cream base and 1/4 cup reserved pasta cooking water to hot pot. Stir to combine and bring to a simmer.

Once simmering, stir in 3/4 the cheese (reserve remaining for garnish) until melted and combined, 30-60 seconds.

If sauce is too thick, add additional reserved pasta cooking water, 1 tsp. at a time, until desired consistency is reached.

Add pasta and stir until heated through, 2-3 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping pasta with zucchini and scallops. Garnish with remaining cheese and chives. Squeeze lemon wedges over dish to taste. Bon appétit!