Spaghetti alla chitarra with scallops and zucchini in a scent of lemon zest and basil

This is a great fresh dish, perfect for the upcoming spring and summer, served with a chilled glass of white wine. Start as usual by boiling the water for the pasta and add the salt, in a separate pan add a finely chopped shallot and butter, when melted add the cleaned scallops season with salt and pepper, let them cook on both sides, when nice and golden take them out, and add the chopped zucchini some basil to give it a nice fresh flavor in the same pan where you cooked the scallops, and add some white wine, let them cook for 10m, I like the zucchini to stay nice and crunchy. When the pasta is ready add it to the sauce witness a bit of the cooking water and sauté together and add the scallops back in as well. When nice and creamy serve with a bit of fresh basil and lemon zest to give it a final touch of freshness... Enjoy.