Seared Scallops with Zucchini, King Oyster Mushroom, and Summer Squash Spaghetti with Shaved Garlic and White Truffle Emulsion

Last week I cerebrated my birthday with good friends, awesome readers, and some amazing paleo-friendly food at Tempo Kitchen & Cocktails. I love that Tempo uses local ingredients and I LOVE that they offer most of their menu gluten-free, so it was a pleasure collaborating with them on this special evening!

If you follow me on social media, you may have seen me sharing details of this event throughout the past month. I worked with the chefs at Tempo and we created a wonderful 6-course dinner. The night was so wonderful and I can’t wait to host more dinners soon!

A bunch of readers and friends who attended the dinner requested a recipe from the night. I took a little poll and the scallop dish won. So I am SUPER excited to share it with you today.


Here’s a sneak peek of the dinner, course-by-course!

 Watermelon Gazpacho Shooter with Toasted Cumin and Jalapeño.


Brussels Sprouts with Smoked Bacon and Lemon Vinaigrette (this dish was SO popular, I may need to share it with you, too!)

Prosciutto Wrapped Local Day Boat Monkfish
Heirloom tomato Sugo, and Local Farm Arugula and Pistachio Pistou


Seared Local Scallops

Zucchini, King Oyster Mushroom and Summer Squash “Spaghetti”, Shaved Garlic, White Truffle Emulsion


Grilled Wagyu Top Sirloin Steak

Sweet Potato, Parsnip and Turnip Hash, Local Farm Asparagus, Fig Demi


So much amazing food! Are you full just looking at it? They also made an Upside-down Nectarine Cake based off this LCK recipe, and paired it with coconut ice cream. NOM.

Now… The scallop recipe everyone raved about!



Seared Sea Scallops with Zucchini, King Oyster Mushroom and Summer Squash “Spaghetti”, Shaved Garlic, and White Truffle Emulsion


  • 1 lb. fresh scallops
  • 1 teaspoon fresh thyme, chopped
  • 2 garlic cloves, whole
  • 1 Zucchinis
  • 2 Summer Squash
  • 2 King Oyster Mushrooms
  • 1 cup Arugula
  • 3 tablespoons toasted almonds
  • 2 cups dried shitake mushrooms
  • 2 cups almond milk
  • 1 tablespoon truffle oil


  • Clean the small abductor muscle off the bottom of the scallops.
  • Season the scallops with black pepper and fresh chopped thyme. No salt is necessary for the scallops
  • Place the truffle oil, almond milk, half of the almonds, and the dried shitakes into a small sauce pan and heat over medium heat for 20-25 minutes. Using a blender or hand blender puree mixture until smooth
  • Slice whole peeled garlic cloves into thin slices using a very sharp knife
  • Shave the king oyster mushrooms on the mandolin (if king oyster mushrooms are not available substitute white button, or cremini mushrooms)
  • Slice each end off both the zucchinis, and the summer squashes. Shave zucchinis and summer squashes into spaghetti with your spiralizer
  • Heat a large sauté pan, add olive oil
  • Place scallops into pan and sear until golden brown. Flip scallops over and set aside for one minute. Remove scallops from pan and heat the same pan on medium heat without cleaning it
  • Slowly sauté the sliced garlic until golden brown
  • Now add the zucchinis, summer squash, and king oyster mushrooms and sauté slowly, once the vegetables are nice and wilted remove from heat and mix in the arugula, and the remaining almonds
  • Tempo_Dinner


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