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pan seared scallops and zucchini noodle pasta in a white and brown bowl
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Pan Seared Scallops and Zucchini Noodle Pasta

This simple Pan Seared Scallops and Zucchini Noodle Pasta is a nutritious, healthy, and balanced weeknight meal. Dinner in 30 minutes! Gluten-free and dairy-free versions available.
Cuisine Mediterranean
Keyword pasta, scallops, seafood, zucchini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • Approx. 4 oz spaghetti (112 grams)
  • 1 large or 2 small zucchini
  • 6 large scallops, fresh or thawed
  • 1-2 cloves garlic
  • Approx. 1/4 cup fresh basil
  • Approx. 1/4 cup fresh parsley
  • 1 tsp dried basil
  • 1 Tbsp avocado oil (to sear scallops)
  • 2 Tbsp extra virgin olive oil, separated (plus more to serve, if desired)
  • Salt + pepper to taste
  • Juice from 1/2 to 1 lemon + freshly grated parmesan reggiano (to serve)

Instructions

  • Bring a large pot of water to a boil (for spaghetti).
  • While water boils, spiralize zucchini into noodles with a spiralizer. Chop parsley, chiffonade basil, and mince garlic. Set ingredients aside.
  • Once water has boiled, add spaghetti and cook according to package directions. Drain and rinse in a colander once done.
  • In a large pan, heat 1 Tbsp olive oil. Add minced garlic and saute for ~1-2 minutes, until browned. Add zucchini noodles and saute for 1 minute. Then, add drained pasta, additional Tbsp of olive oil, dried basil, and chopped parsley. Cook for about 2 minutes, mixing ingredients around. Season with salt and pepper and remove from heat.
  • In a separate pan, heat avocado oil over medium-high. Using a paper towel, pat scallops dry, then season with salt and pepper. Once the pan is hot, place scallops on the pan, leaving adequate space between each scallop. Cook for 2 minutes, then flip to the other side using tongs and cook for another 2 minutes. Scallops should be opaque and browned. Remove from heat.
  • Serve spaghetti and zucchini noodle mixture into bowls, then top with scallops. Sprinkle fresh basil overtop, and serve with a squeeze of lemon, freshly grated parmesan reggiano, an extra drizzle of olive oil, and salt + pepper if desired. Enjoy immediately!

Notes

*If you don't have a spiralizer, you can use a vegetable peeler to create zucchini "ribbons" instead. You can also chop up zucchini into pieces and sauté that way instead!
*To make gluten-free, use gluten-free spaghetti in place of regular spaghetti.
*To make dairy-free, omit parmesan.