quick scallop zucchini saute

this is one of my favourite dishes. sometimes i serve it over wild rice but mostly i wolf it down as is, after long days when i can't be bothered with cooking. in all seriousness: 5 minutes of holding a pan over fire does not come close of encompassing the definition. this is literally easier then ordering take out. serves two or just me with a big fork.

1/2 lb/225gr bay scallops

1 zucchini, grated

3 garlic cloves, minced

1 tb lemon juice

1 tb parsley, minced

toasted almonds

pour a bit of olive oil in a pan and get it smoldering hot. dry the scallops on paper towels and put them in the pan. sear undisturbed for two minutes then flip them. add the miced garlic and cook a minute more. toss in the zucchini and lemon juice and cook until the scallops are opaque and the zucchini is softened, 3-4 minutes. the point is more to warm it through. season with salt and a generous pinch of pepper. add the parsley, stir and kill the heat. top with the almonds. that's it. eat it while watching some scandalous drama to compensate for the lack of dirty pots and pans.