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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!


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


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


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