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Description
This Scallop Scampi with Zucchini Noodle is an irresistible dish serving up summer’s best flavors. A light, low-calorie yet tasty meal, can be ready in just 25-minutes from start to finish.
Ingredients
US|METRIC
4 SERVINGS
- 2 large zucchini (about 4-5 cups of zucchini noodles)
- 1 cup fresh cherry tomatoes
- ¼ cup olive oil
- 5 garlic cloves
- 10-12 scallops
- ½ medium size red onion
- salt and pepper, to taste
- cilantro, garnishing
- red pepper flake (optional)
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Directions
- Heat the oil in a non-stick skillet, add the fresh pressed garlic and cook until fragrant (about 2 minutes).
- Add the cherry tomatoes (whole) the red onion, thinly sliced and scallops. Sprinkle with salt and pepper to taste and cover if possible. Let it cook for about 12-15 minutes in medium-low heat, turning the scallops half-way through.
- Meanwhile, pass the zucchini through the spiralizer to make the noodles. I leave the skin on. Than transfer the zucchini noodles on a large piece of paper towel and squeeze (or pat dry) to absorb the extra moisture.
- Add the zucchini noodles to the skillet, cover and cook for another 3 minutes.
- Uncover the skillet and stir the zucchini in with the sauce and scallops. Garnish with cilantro, adjust the salt and pepper if needed. Serve hot.
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