Pesto Zucchini Noodles with Seared Scallops

Name: Pesto Zucchini Noodles with Seared Scallops
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tablespoon extra-virgin olive oil; 1 small shallot, minced; 1 cup cherry tomatoes; 2 lbs zucchini, (about 2 medium) spiralized; 3 medium cloves garlic, minced; 1/3 cup jarred or fresh basil pesto; salt and pepper to taste; 12 oz sea scallops; 1-1/2 tablespoons unsalted butter; 1/2 small lemon; fresh minced basil for serving

By:

Alejandro

Published:

September 14, 2026

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Pesto Zucchini Noodles with Seared Scallops is a symphony of fresh ingredients and satisfying textures. Picture this: tender zucchini spirals infused with vibrant basil pesto, topped with golden, buttery scallops that melt in your mouth. Simple and elegant, this dish brings the flavors of a gourmet restaurant right to your dining table.

The best part? It’s quick to prepare, making it ideal for a weeknight dinner or a special gathering. With prep and cooking time totaling just 50 minutes, you’ll delight your family or guests without spending hours in the kitchen. Serving this dish not only impresses but also satisfies cravings for something light yet indulgent. Trust me, once you try these pesto zucchini noodles with seared scallops, you’ll want to make it again and again.

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 50 minutes, perfect for busy evenings.
Irresistible Flavor: Garlic, basil pesto, and sweet cherry tomatoes create a savory delight.
Eye-Catching Appeal: The vibrant colors make it a stunning dish on any table.
Flexible Serving: Enjoy it as an intimate dinner for two or a lively meal with friends.
Diet-Friendly Options: Easily adaptable for gluten-free or low-carb diets.

Ingredients You’ll Need

1 tablespoon extra-virgin olive oil: This adds a rich flavor and helps to sauté the vegetables. Alternatively, use avocado oil for a different taste profile.
1 small shallot, minced: Shallots bring a subtle sweetness; yellow onion works in a pinch but adjust the quantity.
1 cup cherry tomatoes: Sweet and juicy, cherry tomatoes enhance the freshness of the dish. Feel free to substitute grape tomatoes.
2 lbs zucchini: For best results, choose medium-sized zucchini as they spiralize beautifully.
3 medium cloves garlic, minced: Fresh garlic adds bold flavor; you can use garlic powder but it won’t be as fragrant.
1/3 cup jarred or fresh basil pesto: Homemade pesto can elevate the flavor, but store-bought options are fantastic for easy preparation.
Salt and pepper to taste: Essential for seasoning; consider using sea salt for a bit of crunch.
12 oz sea scallops: Fresh or frozen scallops work well. If using frozen, ensure they are thawed and thoroughly dried before cooking.
1-1/2 tablespoons unsalted butter: Provides richness; feel free to replace with olive oil for a dairy-free option.
1/2 small lemon: Fresh lemon juice brightens the dish dramatically. Lime can be a tasty alternative as well.
Fresh minced basil for serving: A sprinkle of fresh basil enhances color and flavor.

How to Make Pesto Zucchini Noodles with Seared Scallops

Sauté the Shallots and Tomatoes: In a large skillet over medium-high heat, add 1 tablespoon extra-virgin olive oil and swirl to coat the bottom. Toss in the minced shallot and cherry tomatoes. Sauté for 3-4 minutes until the tomatoes begin to burst and become fragrant.
Cook the Zucchini Noodles: Add the spiralized zucchini to the skillet. Toss for about 2-3 minutes over medium-high heat until they are crisp-tender. Then, stir in the minced garlic and cook for an additional minute or until garlic is fragrant.
Add Pesto and Seasoning: Remove the skillet from heat and fold in the 1/3 cup basil pesto until the zucchini noodles are evenly coated. Season with salt and pepper to taste, keeping warm off the heat.
Prepare the Scallops: Pat 12 oz sea scallops dry with paper towels and season them generously with salt and pepper. Heat a large nonstick or stainless steel pan over high heat. Add 1 tablespoon unsalted butter and swirl to coat.
Sear the Scallops: Place the scallops in a single layer in the pan. Sear for about 2-3 minutes until they are golden-brown. Reduce heat to medium-high, flip the scallops, add an additional ½ tablespoon unsalted butter, and cook for another 1-2 minutes until they are evenly golden. The scallops should feel firm to the touch but not rubbery.
Plate and Serve: Arrange the scallops atop the zucchini noodles, squeezing the juice of half a small lemon over the top. Garnish with fresh minced basil and serve immediately, reveling in that delightful combination of flavors.

Storing & Reheating

Pesto Zucchini Noodles with Seared Scallops are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. If you need to freeze them, make sure the dish is entirely cooled, then use a freezer-safe container, storing for up to 3 months. When reheating, do so gently in a skillet over low heat to prevent the zucchini from becoming mushy, about 5-7 minutes. Be aware that the texture may change slightly, so refreshing it with a bit of extra lemon juice can brighten the flavors.

Chef’s Helpful Tips

Avoid overcrowding the pan when searing scallops; this ensures they get that beautiful, golden crust.
Make sure your scallops are completely dry before cooking; this prevents steaming instead of searing.
You can spiralize zucchini ahead of time or even buy pre-spiralized zucchini to save time.
Adjust the amount of garlic or pesto based on your flavor preferences; there’s no wrong way to go!
If you’re short on time, consider using frozen pesto cubes for easy flavor.
Leftover zucchini noodles can be used in salads, soups, or stir-fries.

The harmonious blend of flavors and textures in this dish is sure to become a favorite. Its combination of light zucchini noodles coated in rich, herby pesto alongside tender, perfectly seared scallops makes for a meal that is both satisfying and colorful.

Don’t be afraid to experiment a little! Maybe add a sprinkle of crushed red pepper for heat or a handful of arugula for some peppery bite. Cooking is all about making it your own. Enjoy every delicious bite of this Pesto Zucchini Noodles with Seared Scallops, and share the joy with others around your table.

Recipe FAQs

Can I make this dish in advance?

While it’s best enjoyed fresh, you can prepare the zucchini noodles and the pesto ahead of time. Just store them separately in the refrigerator and combine right before serving for the best texture.

What can I substitute for scallops?

If scallops aren’t available, shrimp or even firm tofu can make good substitutes. Season them similarly and cook until they are just done, keeping an eye on cooking times to ensure they don’t overcook.

How do I know when the scallops are done?

Scallops should have a golden-brown crust on the outside and feel firm yet slightly springy to the touch. If they feel hard or rubbery, they may have been overcooked.

Can I use other vegetables instead of zucchini?

Absolutely! You could incorporate other spiralized vegetables, such as carrots or sweet potatoes, for a unique twist on this dish. Just keep in mind cooking times may vary with different vegetables.