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?

Tomato Basil Veggie Fritters with Spicy Tomato Sauce

These fritters make me happy. They are packed with zucchini, sweet potato, basil, tomato, and tons of flavor — and are so beyond delicious! Top them off with a dollop of your favorite topping, like my Spicy Tomato Basil Sauce, and be prepared for them to fly off the plate.

Paleo Tomato Basil Veggie Fritters

When Tuttorosso asked me to collaborate for their Inspiralize the Spring campaign with five other fantastic bloggers and create a spiralized side dish, I knew just want I wanted to make. See, I love making spiralized dinners, and even breakfast bakes using spiralized veggies, but I never make my side dishes spiralized! 

Everyone who tried these fritters could not get enough of them! They are the perfect addition to any meal. 

 Here’s the invite so you can follow along with our Spiralized Virtual Dinner Party

DinnerPartyPost-3

Crispy, veggie-packed, flavorful fritters. Let’s do it!

Paleo Tomato Basil Veggie FrittersPaleo Tomato Basil Veggie Fritters

Tomato Basil Veggie Fritters with Spicy Tomato Sauce
Yields 12
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 1/4 cup avocado oil or extra-virgin olive oil
Veggies
  1. 2 cups spiralized zucchini
  2. 1 cup spiralized yellow squash
  3. 1 cup spiralized sweet potato
  4. 1 28oz. can Tuttorosso whole peeled tomatoes, drained (save for later), and chopped
Batter
  1. 4 eggs
  2. 1 cup tapioca flour
  3. 1/4 cup fresh basil, finely chopped
  4. 1/4 tsp fine pink salt
  5. 1/8 tsp freshly ground pepper
  6. 1/8 tsp garlic granules
Spicy Tomato Sauce
  1. Remaining sauce from the Tuttorosso can used for the fritters or 1 cup crushed tomatoes
  2. 2 tbsp tomato paste
  3. 2 garlic cloves, crushed
  4. 1/4 cup fresh basil
  5. 1/2 tsp Italian seasoning
  6. 1/4 tsp red pepper flakes, more as desired
  7. 1/4 tsp fine pink salt, more as desired
  8. 1/8 tsp freshly ground pepper
  9. 1 tsp vinegar
Instructions
  1. Spiralize all veggies
  2. Chop whole peeled tomatoes, save sauce for later, and toss into a large bowl with veggies
  3. In a separate bowl whisk together eggs and tapioca
  4. Add in chopped basil and pour mixture into veggie bowl
  5. Mix until veggies are coated
  6. Pour oil into cast iron skillet and heat until oil is hot (splash a drop of water onto the pan and if it sizzles you are ready)
  7. Drop a large spoonful of mixture into the pan and repeat until pan has 3 or so mixtures spread out*
  8. Let cook over medium heat for 3-4 minutes or so, then flip and do the same on the other side
  9. Repeat until all fritters are done
  10. When done, transfer to a wire baking rack
  11. While cooking place all sauce ingredients into a blender and blend on high until smooth
  12. Serve immediately with sauce*
Notes
  1. *Make sure mixture has the egg batter on top when pouring into the pan. You can always pour a drop extra on top of the fritter before flipping
  2. **If you want the fritters crispier, place wire baking rack on a baking sheet and broil on high for 4-5 minutes on each side
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Paleo Tomato Basil Veggie Fritters

Here is the spiralizer I use!

Paleo Tomato Basil Veggie Fritters

Don’t forget to check out the rest of the dinner party, and get spiralizing!