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

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

Add zucchini and a pinch of salt to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.

Remove from burner. Transfer zucchini to a plate. Reserve pan; no need to wipe clean.

Return pan used to cook zucchini to medium-low heat. Add butter to hot pan.

Stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 2-4 minutes.

Add minced garlic and lemon basil and cooking wine. Stir to combine and bring to a simmer.

Once simmering, add 1 tsp. flour to hot pan (remaining is yours to use as you please!) and stir until no dry flour remains.

Add cream base, pasta, 2 Tbsp. water, 1/4 tsp. salt, and a pinch of pepper. Stir to combine and bring to a simmer.

Once simmering, add cooked zucchini and lemon juice. Stir occasionally until heated through and sauce is slightly thickened, 2-3 minutes.

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

Remove from burner.

While pasta cooks, continue recipe.

Stem and coarsely chop parsley.

Pat scallops dry and season all over with 1/4 tsp. salt and a pinch of pepper. 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 2 tsp. olive oil. Let heat, 3 minutes.

Add scallops to hot pan and cook undisturbed, 90 seconds.

After 90 seconds, stir occasionally until scallops reach a minimum internal temperature of 145 degrees, 60-90 seconds.

Remove from burner.

Plate dish as pictured on front of card, topping pasta with scallops. Garnish with chopped parsley. Bon appétit!