Ingredients
Scale
- 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
Instructions
- Heat a large skillet over medium-high heat. Add olive oil and swirl to coat the bottom.
- Add shallot and cherry tomatoes to the skillet and sauté for 3-4 minutes until the tomatoes begin to burst.
- Add spiralized zucchini to the skillet and toss over medium-high heat for 2-3 minutes until the noodles are crisp-tender.
- Add minced garlic and cook for 1 additional minute until fragrant.
- Toss the pesto into the zucchini noodles until evenly coated. Season with salt and pepper to taste and keep warm off the heat.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the zucchini noodles are not overcooked to maintain their texture.
Fresh basil makes a great garnish for an added flavor boost.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg