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Foodrhythms

About Recipe

This Scallop Scampi with Zucchini Noodle is an irresistible dish serving up summer’s best flavors. A light, low-calorie yet tasty meal, can be ready in just 25-minutes from start to finish. This dish will undoubtedly be your family’s new favorite!

Ingredients

2 large zucchini (about 4-5 cups of zucchini noodles)

1 cup fresh cherry tomatoes

¼ cup olive oil

5 garlic cloves

10-12 scallops

½ medium size red onion

salt and pepper, to taste

fresh cilantro, garnish

red pepper flake, optional

Cooking Procedure

1

n span>Schedulenn n Heat the oil in a non-stick skillet, add the fresh pressed garlic and cook until fragrant (about 2 minutes).n n Add the cherry tomatoes (whole) the red onion, thinly sliced and scallops. Sprinkle with salt and pepper to taste and cover if possible. Let it cook for about 12-15 minutes in medium-low heat, turning the scallops half-way through.n n Meanwhile, pass the zucchini through the spiralizer to make the noodles. I leave the skin on. Than transfer the zucchini noodles on a large piece of paper towel and squeeze (or pat dry) to absorb the extra moisture.n n Add the zucchini noodles to the skillet, cover and cook for another 3 minutes.n n Uncover the skillet and stir the zucchini in with the sauce and scallops. Garnish with cilantro, adjust the salt and pepper if needed. Serve hot.nn

See Recipe Procedure

Tags

Silvia Ribas's
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