Prepare linguine according to package directions; set aside.
Pat dry the scallops, season with salt and pepper, set aside.
Cut the zucchini in half widthwise. Using a potato peeler, peel zucchini into thin strips, then cut the strips in half lengthwise; set aside. Heat 1 tablespoon butter and 1 tablespoon oil in a large, non-stick skillet over medium-high heat. Add in the shallot and garlic, cook for 1 minute. Add in the zucchini and sun-dried tomatoes, cook 1 minute. Lower heat to low, add in the linguine, lemon zest, lemon juice, basil, parmesan cheese, sun-dried tomato oil and 1 tablespoon butter, mix to combine, keep warm over low heat.
Meanwhile, heat a large, non-stick skillet over medium-high heat. Add in remaining 1 tablespoon butter and 1 tablespoon oil. When heated, add in the scallops and cook until golden brown, approximately 2 - 3 minutes. Turn scallops over and cook the second side in the same manner. Add remaining 1 tablespoon oil to the linguine, toss to coat.
To serve, place linguine onto serving platter, making a small well in the center of the pasta. Place the scallops into the center of the pasta. Garnish with additional fresh basil, lemon wedges and parmesan cheese and enjoy!