Seared Scallops with Zucchini Noodles

Name: Seared Scallops with Zucchini Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 10 large sea scallops; Salt and pepper, to taste; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 2 medium zucchinis, spiralized; 2 cloves garlic, minced; 1 tablespoon olive oil; Salt and pepper, to taste; Fresh parsley, chopped; Lemon wedges

Highlighted under: Healthy & Light

I love making Seared Scallops with Zucchini Noodles because it’s a dish that feels restaurant-worthy yet is surprisingly easy to prepare at home. The combination of perfectly seared scallops with fresh zucchini noodles creates a light yet satisfying meal that’s perfect for any occasion. I find that the sweetness of the scallops complements the mild flavor of the zucchini, and the dish comes together in just minutes, making it a go-to for busy weeknights or elegant dinners alike.

Created by

Emily

Last updated on 2026-01-23T22:53:29.770Z

When I first tried seared scallops, I was captivated by their delicate flavor and buttery texture. I quickly learned that getting that perfect sear requires patience and attentiveness. It's crucial to ensure the pan is properly hot before adding the scallops; otherwise, they might not develop that irresistible golden crust. I recommend patting them dry before cooking to enhance that sear and avoid steaming.

The zucchini noodles provide a delightful twist, offering a fresh, crisp texture that complements the seared scallops beautifully. I often toss them with a hint of garlic and olive oil to elevate the dish. This pairing not only looks amazing on the plate but is a healthy alternative to traditional pasta.

Why You'll Love This Recipe
Light and refreshing with a perfect crunch from the zucchini noodles
Rich, buttery flavor from the seared scallops
Quick and easy preparation ideal for quick dinners or special occasions

Perfecting the Scallops

The key to achieving a beautifully seared scallop lies in drying them thoroughly before cooking. Moisture can prevent that coveted golden-brown crust. I recommend using paper towels to pat each scallop dry, ensuring that they are free of any excess moisture. This allows for maximum caramelization when they hit the hot skillet. Ensure your pan is hot enough — when you add the scallops, you should hear a distinct sizzle.

Timing is crucial while searing scallops. After placing them in the pan, resist the urge to move them around. Allow them to cook undisturbed for about 2-3 minutes, until the edges turn golden brown. This will create a nice crust while keeping the center tender and juicy. Flip them over for another 2-3 minutes, cooking until the internal temperature reaches 130°F for optimal doneness.

Zucchini Noodles: The Perfect Base

Zucchini noodles are not just a low-carb alternative; they also provide a delightful crunch and freshness. Spiralizing your zucchinis just before cooking keeps them crispy and vibrant. Aim for even, thin spirals for consistent cooking. When sautéing, cook them on medium heat to prevent overcooking — you're looking for tender noodles that can withstand the buttery sauce without turning mushy. This usually takes about 2-3 minutes.

If you find yourself with excess moisture from the zucchini, here’s a tip: add a pinch of salt while cooking. This will help draw out some of the liquid and keep the noodles from becoming watery. If you’d like to infuse more flavor, consider adding a splash of white wine or a sprinkle of red pepper flakes to the garlic while sautéing for a little kick.

Ingredients

For the Scallops

10 large sea scallops
Salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon unsalted butter

For the Zucchini Noodles

2 medium zucchinis, spiralized
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper, to taste

For Garnish

Fresh parsley, chopped
Lemon wedges

Instructions

Prepare the Scallops

Pat the scallops dry with paper towels. Sprinkle both sides with salt and pepper. Heat a large skillet over medium-high heat and add olive oil. Once hot, add the scallops, leaving space between them, and sear for 2-3 minutes on each side until golden brown.

Make the Zucchini Noodles

While the scallops cook, heat another skillet over medium heat. Add olive oil and minced garlic. Sauté for about 30 seconds, then add the spiralized zucchini. Cook for 2-3 minutes until just tender, seasoning with salt and pepper.

Combine and Serve

Once the scallops are ready, remove them from the skillet and add butter to the same pan, swirling until melted. Toss the zucchini noodles in the buttery sauce, then plate the noodles topped with the scallops. Garnish with parsley and lemon wedges.

Pro Tips

For a more flavorful dish, consider adding a splash of white wine to the butter sauce before plating. It elevates the flavor and adds depth.

Ingredient Substitutions

If you're looking to switch up the flavor profile, consider substituting the scallops with shrimp or chicken breast. Both options will require similar cooking times; however, shrimp only needs about 2-3 minutes per side, while chicken should be cooked to a safe internal temperature of 165°F. For a vegetarian alternative, tofu or tempeh can be marinated and quickly seared as well.

The zucchini noodles can be swapped with other vegetables, such as yellow squash or carrots, spiralized or julienned for a different texture and flavor. If you're short on time, pre-packaged spiralized vegetables are available at many grocery stores and can be a great time-saver.

Make-Ahead and Storage Tips

While this dish is best enjoyed fresh, you can prep certain components ahead of time. Spiralize the zucchinis and store them in an airtight container in the refrigerator for up to 2 days. Searing the scallops should be done just before serving; however, leftovers can be refrigerated and reheated gently in a skillet over low heat to avoid toughening them.

If you have any leftover zucchini noodles, consider adding them to stir-frys the next day, as they can add a nice crunch. Alternatively, you can toss them into salads or soups, providing a versatile ingredient that sticks around much longer than fresh scallops.

Questions About Recipes

→ Can I use another type of noodle instead of zucchini?

Yes, you can use any pasta you prefer, but keep an eye on the cooking time, as traditional pasta will take longer.

→ How can I tell when scallops are done?

Scallops are done when they're opaque and firm to the touch. Overcooking will make them tough.

→ Can I prepare this dish in advance?

Yes, you can prepare the zucchini noodles ahead of time, but it's best to cook the scallops fresh to maintain their texture.

→ What can I pair with this dish for a complete meal?

A light salad or grilled vegetables complement this dish well, adding freshness and color.