Easy Scallop Pasta

This Zucchini Noodles with Scallops 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.

Zucchini and scallopZucchini Noodles with Scallops

This year I joined a local CSA and cannot believe it has taken me this long to get involved in one. So many of you ask how to shop and eat clean on a budget, and I highly recommend joining a local CSA to help with your shopping. For the money we spent for the 20 weeks, the amount of produce we get weekly is AMAZING. I am making all the fresh veggies with dinner. And lunch. And breakfast!

Like this delicious Zucchini Noodles with Scallops!

Probably one of the easiest, most delicious, light dinners around.

Perfect for SUMMER!

Scallop Pasta with noodlesIngredients Needed for Scallop Pasta recipe:

  • Fresh Scallops
  • Butter or oil
  • Garlic
  • Onion
  • Broth (Vegetable or Chicken)
  • Lemon Juice
  • Basil
  • Summer Squash or Zucchini
  • Bacon

Zucchini noodles with scallops being twisted with a fork

If you like this seafood recipe, check out these others:

If you like this zoodle recipe, check out these others:

Easy Scallop Pasta
Serves 2
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Sauce
  1. 1 lb. fresh scallops
  2. 2 tbsp grass-fed butter
  3. 3 cloves garlic, minced
  4. 1/2 onion, finely chopped
  5. 1 cup Pacific Organic Chicken Bone Stock
  6. 1 tsp fine pink sea salt, more to taste
  7. 1/2 tsp freshly ground pepper, more to taste
  8. 1/2 lemon, juiced
  9. 1/2 tsp red pepper flakes
  10. 1 small bunch fresh basil, chopped
Everything else
  1. 3-4 summer squash or zucchini
  2. 4 strips crispy bacon
Instructions
  1. Sprinkle salt and pepper over scallops and set aside
  2. Add butter to your skillet and sauté minced garlic and onion for 5-7 minutes, stirring often
  3. Add in scallops and sear for 3 minutes on each side
  4. Once scallops are seared, add in broth, lemon juice, salt, pepper, and red pepper flakes
  5. Mix to combine, reduce heat, and let simmer for 7-10 minutes, until broth thickens slightly and flavors meld together
  6. Taste, add in basil, and adjust spices as desired
  7. While cooking, make bacon as desired and set aside
  8. Use your spiralizer to spiralize squash
  9. In a skillet heat an additional tbsp of oil or butter and sauté veggie noodles for 5 minutes, tossing often
  10. Place noodles in a bowl, top with scallops and sauce, add additional fresh basil and garnish with bacon
Lexi's Clean Kitchen https://lexiscleankitchen.com/

 

What is your favorite Summer dinner?