Description
This Scallop Scampi with Zucchini Noodle is an irresistible dish serving up summer’s best flavors. A light, low-calorie yet tasty meal, it can be ready in just 25-minutes from start to finish. This dish will undoubtedly be your family’s new favorite!
Ingredients
- ¼ cups Olive Oil
- 5 cloves Garlic
- 1 cup Cherry Tomatoes, Whole
- ½ whole Red Onion, Thinly Sliced
- 12 whole Scallops
- 1 pinch Salt And Pepper, to taste
- 5 cups Zucchini Noodles
- Fresh Cilantro For Garnish
Preparation
Heat oil in a nonstick skillet, add fresh pressed garlic and cook until fragrant, about 2 minutes.
Add cherry tomatoes (whole), red onion, and scallops. Sprinkle with salt and pepper to taste and cover if possible. Let it cook for about 12–15 minutes over medium-low heat, flipping the scallops halfway through.
Meanwhile, pass the zucchini through the spiralizer to make the noodles. I leave the skin on. Transfer the zucchini noodles to a large piece of paper towel and squeeze (or pat dry) to absorb the extra moisture. Add zucchini noodles to the skillet, cover and cook for another 3 minutes.
Uncover the skillet and stir zucchini in with the sauce and scallops. Garnish with cilantro, adjust the salt and pepper if needed. Serve hot.
