Zoodle & Scallop Dish

This dish is a DREAM! Honestly. It tastes like you are dining at a 5 star restaurant, but from the comfort of your own home with sweats and a $15 bottle of wine. Ya feel me?! If you’ve never cooked scallops before it can seem intimidating, but they are honestly so easy to make! They are a delicacy in our home and definitely saved for special occasions.

Hope you all love this dish as much as I do!

Author: Leslie Bobo, RDN

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Zoodle & Scallop Dish

This is such a refreshing summer meal to serve to friends and family. While it seems super fancy (because it is) it’s also SUPER easy to make! And no I’m not just saying that. It really doesn’t take long, and besides the delicious scallops it has pretty basic ingredients that taste incredible.

Ingredients

• 1 lb. fresh scallops
• 1/2 package angel hair pasta
• 2 zucchini made into zoodles (I use this handheld spiralizer that I’ve had for years, use the “thick” side!)
• 1/2 cup freshly shaved parmesan
• 1/4 cup fresh chopped parsley
• 1/2 tsp. dried basil
• 2 tbsp. ghee
• Salt and Pepper
• Juice of 1/2 lemon
• 2 tbsp. avocado oil or olive oil
• 3 cloves minced garlic

Instructions

1. Place the parmesan, parsley, basil, ghee, lemon juice, and a dash of salt and pepper in a large bowl. Set aside for later use.
2. In a large cast iron skillet heat 1 tbsp. avocado oil over medium high heat. Place all of your scallops on a cutting board and pat them with a paper towel to get some of the water off of them so that they will brown nicely. Some of your scallops might have a small piece sticking off of the side, this is a muscle - you’ll want to pull it off as it can be tough to chew! Once you pat them and remove the muscles just sprinkle them with a little bit of salt and pepper. Place them in the heated cast iron for only two minutes on each side. You don’t want them to be close together or they won’t crisp, so I did mine in two batches, adding more avocado oil in between. When each scallop has browned set them aside.
3. In the same cast iron you will want to add about one more tablespoon of avocado oil, turn the heat down to medium and sauté your zoodles and minced garlic for 3 minutes. Any more than this and they will be too soggy. Prepare half a package of angel hair pasta according to the box. Save about 1/8 cup of the noodle water before draining.
4. After you drain the noodles immediately transfer them to the bowl with the parmesan, ghee, and herbs. Mix well and add the zoodles. The cheese and ghee should melt right together to form a very light sauce. If you feel like you need to you can add a bit of the pasta water, I only added about a tablespoon.
5. Transfer to a serving dish and place the scallops on top, as well as a bit more fresh parmesan and cracked black pepper.

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