Cook the pasta according to package directions and reserve ½ cup of pasta cooking water.

Start by heating 1 tablespoon olive oil over medium-high heat in a large skillet.  Cook the zucchini until golden brown.  Do not salt the zucchini or it will get mushy.  Once the zucchini is cooked, remove it from the skillet and reserve to the side.

Prepare the scallops.  Rinse the scallops in a colander under cold water, then dry the scallops.  Place a double layer of paper towels over a large dish or bowl and place the scallops on the paper towel.  Pat dry so that no moisture is lingering.

Brown the butter in the original large skillet by gently heating the butter over medium heat until the butter becomes golden and slightly browned.  Add the scallops to the butter and turn up the heat slightly.  Cook the scallops, stirring frequently until cooked through, about 6 minutes.  Remove the scallops from the skillet and reserve.

Add the tomatoes to the pan with a drizzle of olive oil and fresh thyme and cook over medium-high heat until the tomatoes begin to burst and are roasted.    Add the minced garlic and cook for one minute until fragrant.

Add the scallops and zucchini back to the pan and add white wine, lemon juice, lemon zest, red pepper flakes, and the pasta water.  Reduce the sauce over medium heat slightly, then toss with the cooked pasta.  Garnish with fresh basil and shaved or grated parmesan cheese.