As I mentioned in my Creamy Chicken & Veggie and Zoodle bowl post , zoodles have become an amazing alternative to traditional pasta , which I had a long time love affair with 😉 The beauty about spiralizing is that it is a great way to incorporate more veggies and sometimes even fruits into you and your family’s diet in a fun and creative way.
As I continue to experiment with different zoodle recipes, I created this yummy, super easy and quick dish with some leftover produce and fresh Eastern wild scallops that I picked up at the market a few weeks ago. I usually enjoy scallops seared with a side dish but wanted to change things up a bit, so raided my fridge, busted out my Paderno spiralizer and went to work!
This meal is perfect for the times where you have little time to cook but want to get a fulfilling AND healthy meal on the dinner table in a flash. It took about 10 minutes to prep the dish and 8 minutes to cook, so about 20 minutes total – WINNING! 🙂 Give this recipe a try and let me know how you like it 🙂
2 medium zucchinis, spiralled
5 fresh Eastern Wild scallops
2 tbsp organic butter
1 ½ cups hot chicken stock
½ organic shallot, finely chopped
¼ cup fresh dill, chopped
1 tsp garlic powder
Juice of one lemon
Zest of ½ a lemon
Splash of grape seed oil
Celtic salt and white pepper to taste
- Place the scallops on a plate and pat dry with a paper towel.
- Place ½ tbsp of the butter with the splash of grape seed oil in a frying pan on medium high heat.
- Make sure the oil is hot then place the scallops in the pan. Turn the scallops after 3 minutes and sear for an additional 3 minutes on the other side.
- While the scallops are cooking, submerge the spiralled zucchini in the hot chicken stock. Remove from the stock after 30 seconds to 1 minute and set aside. *The zoodles should still be al dente but it you prefer a softer zoodle, keep them in the water for a longer period of time*
- Keep the excess chicken stock in a pot on the stove on low heat.
- Add ½ of the lemon juice to the frying pan and sauté the scallops briefly. Remove the scallops from the pan and sprinkle them with a touch of salt.
- Reduce the heat of the frying pan to medium then add ½ tbsp of the butter and shallots to the pan and sauté.
- Deglaze the pan by adding the hot chicken stock to the pan. Whisk in the remaining butter, garlic powder, dill, lemon juice and zest. Let the sauce simmer on medium low for 5 minutes. Add salt and white pepper to taste.
- Remove the sauce from the heat and add the zoodles to the pan. Toss until the zoodles are coated thoroughly.
- I like to serve the dish with the scallops arranged on top of the zoodles but tossing them into the zoodles works as well.
- Garnish with some fresh dill and enjoy!