Pan Seared Scallop Zucchini Noodle Scampi
Scampi is typically done with shrimp, but there’s something that elevates this classic dish when done with scallops. Not to mention it’s quick and easy making it perfect for a quick lunch or dinner. Even better, this recipe is bikini season safe because there’s no pasta to cause any bloating. Proceed with your happy dance.
I find the zucchini noodles soak up more of the creamy lemony flavor when I make the sauce in their pan versus the pan used for the scallops, and then combine at the end. It also helps keep the scallops from getting overcooked. If zucchini noodles aren’t your thing then lean all in with pasta, or even give the Trident Seafood Protein Noodles at Costco a try. I know making this with those noodles are on my list of things to try.
Pan Seared Scallop Zucchini Noodle Scampi
Ingredients
Scallops
- 1-pound wild jumbo sea or diver scallops
- 1 tablespoon avocado oil (coconut oil I found tends to stick)
- Pink Himalayan salt
- Black pepper
Zucchini Noodles
- 1 tablespoon avocado oil
- 1 tablespoon grass-fed butter, optional
- 1 shallot, finely chopped
- 4 cloves garlic, minced
- 4 medium zucchinis, spiralized into noodles or 24 oz premade noodles
- 1 teaspoon pink Himalayan salt, or to taste
- ½ teaspoon black pepper, or to taste
- ½ teaspoon red pepper flakes, or to taste
- ¼ cup dry white wine, or chicken or veggie stock
- 1 lemon, juiced (about ¼ cup) and zested
- ¼ cup parsley, roughly chopped
Instructions
- Dry scallops well and season both sides with salt and pepper.
- Heat oil in pan (cast iron works best) over medium-high until smoking hot
- Place scallops in pan flat side down and do not touch. Check after 2-3 minutes. Scallops will easily lift from pan when ready. If golden brown, flip for additional 2-3 minutes. Remove from pan and set aside.
- While the scallops cook, heat oil and butter in a large pan over medium heat until hot but not smoking. Add the shallots and garlic and cook 1-2 minutes just until fragrant.
- Add the zucchini noodles and season with salt, pepper, and red pepper flakes and cook additional 1-2 minutes.
- Add wine, lemon juice, zest, and scallops and bring to a boil. Tossing noodles to coat. Reduce to a simmer until noodles are warmed through 1-2 minutes. They will become mushy if you overcook.
- Plate and garnish with parsley.
