Prep Time: 10-15 minutes | Cooking Time: 5-7 minutes | Yield: 2 servings
These were our "His" and "Her" pasta dishes the other night. My husband prefers the organic whole wheat pasta to zoodles, but unfortunately, the grains usually bug my stomach too much! So, zoodles or spaghetti squash are my go to pasta dish remedies.
Scallops are something we don't make much at home, we save it for more "special" occasions, but they are DELICIOUS and so easy to cook. I can't wait for you to try them!
1 organic medium-sized zucchini
~1/2 cup organic cherry tomatoes, halved
~10 wild caught jumbo sea scallops (I got mine from Trader Joes!)
1/2 tbsp garlic, finely chopped
1 tbsp of Kerry Gold butter or other cooking oil of choice
Avocado or olive oil to garnish/use as a dressing
Sea salt and pepper to taste
First, "spiralize" the zucchini. Cut off the ends of the zucchini, then cut in half. Suction spiralizer to the countertop, attach zucchini, then start spiraling! Set aside. Here is a video on how to make zucchini noodles without a spiralizer.
Cut the cherry tomatoes in half and set aside.
Now, cook the scallops (anytime you cook scallops, these should be the last thing you cook before serving because they only take a couple of minutes!) Heat a skillet on medium-high heat and melt in the butter.
Once the butter has browned a little, add in the garlic and cook for 30-60 seconds.
Now place the scallops in the skillet, one at a time, clockwise (making a circle). This helps you know which ones to flip first after 2 minutes (see picture below).
After two minutes, flip these babies! They should be a nice crispy golden brown (see picture below).
Set scallops aside once they are finished.
Now, just plate everything! First, make a base of the zucchini noodles, sprinkle in the cherry tomatoes, top with scallops, drizzle with avocado or olive oil, and season with sea salt and pepper to your taste preference. Enjoy!
Sugar Control Diet Approved