Spaghetti Con Zucchini Fritta & Scallops

•  4 Small Zucchini sliced super thin
• 2 Garlic cloves chopped
• 1 Bunch of parsley
• 1 Large onion chopped
• 4 Cups Canola oil for frying
• 1/2 Stick of salted butter softened 
• 2 cups of homemade Bruschetta (or your favorite store bought)
• 2 lbs. Scallops
• 1 lb. of your favorite Spaghetti
• 2 Tablespoons good olive oil
• Salt and pepper to taste
• Fresh lemon

Using a large pan, fry the slices of zucchini in canola oil. Place the zucchini in medium bowl to soften. In the same oil, carefully hold the stem end of a bunch of Italian parsley and immerse the leaves into the oil until crisp. Remove and layout to drain. Again, in the same oil, fry 1 large chopped onion until soft and edges are a little brown. Set aside to drain. 

If you flash fry on very high heat, your vegetables will not be greasy — trust me! (Transfer the oil into a container and cool down before you discard because you will use the same pan again.)

In the same pan that you wiped out, add 2 tablespoons olive oil and cook the garlic and onions until aromatic. Add the bruschetta and cook down to remove some of the liquid, about 5 minutes. Now its time to add your scallops and simmer until cooked through. You can cover the pan leaving it a little open to let the steam escape.

Meanwhile, cook the spaghetti in plenty of salted water. 

Take a large fork and mash the zucchini, stirring and crumbling as much as possible. Drain the spaghetti and stir in the zucchini butter mixture. 

Plate the spaghetti and pour over the scallop bruschetta. Season with salt & pepper and top with crumbled fried parsley and a squeeze of fresh lemon. Enjoy!