Print

Easy Scallop Pasta

This Zucchini Noodles with Scallop is a super delicious lightened version of scallop pasta using zoodles. This quick weeknight dinner is perfect for summer time. It’s gluten-free, Paleo, and Whole30 friendly.

Ingredients

Scale
  • 4 pieces of bacon, diced
  • 1 lb. fresh scallops
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 onion, finely diced
  • 1/2 cup chicken or seafood broth
  • 1 tablespoon lemon juice
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground pepper, more to taste
  • pinch red pepper flakes
  • 4 cups spiralized zucchini or summer squash
  • 1 cup chopped fresh basil

Instructions

  1. Season scallops with salt and pepper and set aside.
  2. Heat a large skillet over medium-high heat and cook bacon until crispy. Remove bacon set aside to drain. Drain all fat but 1 tablespoon.
  3. Add in scallops and sear for 3 minutes on each side. Once seared, remove from pan.
  4. Heat oil in the now-empty skillet and add garlic and onion. Cook until beginning to soften, about 5-7 minutes.
  5. To the pan add broth, lemon juice, salt, pepper, and red pepper flakes. Bring up to a boil and then lower the heat. Let simmer for 5 minutes, until broth thickens slightly and flavors meld together. Add in the veggie noodles, and let cook for 2-3 minutes. Add back in scallops and bacon, and toss to coat, and cook until heated through.
  6. Add in basil, and taste and adjust seasoning.
  7. Serve hot.

Nutrition

LEXI'S SECRETS TO GETTING DELICIOUS DINNER ON THE TABLE FAST 

Lexi's sharing her top secrets to prepping ahead of time and quick meals!