Seared Scallops with Zucchini Noodles

9 Apr

Pasta is gone in our diets, so the idea of trying zucchini noodles intrigued me. This dish is simple, heathy and delicious. I had an opened bottle of white whine that needed to be used up and thought of using it with scallops. This recipe is similar to shrimp scampi except I like to add red pepper flakes for spice. It was spicy for me, but my husband thought it was perfect.

  • olive oil
  • pound of scallops
  • 2 gloves of garlic, pressed
  • 1/2 tsp of red pepper flakes (if desired)
  • 1/4 white wine
  • 2 tbs lemon juice
  • 2 large zucchini, cut into noodles or ribbons
  • parsley for garnish

Cut zucchini into noodles. You can make long, thin ribbon noodles using a vegetable peeler or mandolin.

Pass the peeler or mandolin over the side of the zucchini lengthwise to produce long, flat noodles. When you approach the seeds, turn the zucchini and begin slicing another side. The seeds will prevent the noodles from holding together, so you do not want to use the part with seeds in it. If using a mandolin, make sure that you use one of the smallest blade settings in order to produce small, thin noodles. Sprinkle salt of the noodles and let them sit for 10 minutes. Squeeze out any additional moisture. Wrap the paper towels around the zucchini noodles and squeeze the noodles gently to get any remaining moisture out.

Heat a large sauté pan over medium heat. Add the oil and garlic, sauté 1 minute. Add the scallops and cook 1-2 minutes each side depending on size. Remove the scallops from pan and set a side.

Add the white wine and lemon juice to the pan. Scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for a minute. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes.  Season with salt and pepper. Place the zucchini on plates, top with scallops and garnish with parsley and serve immediately.






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