Pesto Zucchini Noodles with Seared Scallops

These pesto zucchini noodles come together in minutes with only a handful of summer ingredients and feature lots of flavorful pesto and tender seared scallops on top.

Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!

I’m drowning in zucchini at the moment so what’s a girl to do but make a mess of zucchini noodles??

I know, what is this, 2013? To be honest, I’ve never left the zucchini noodle train because it was never just a food trend in my mind. It was a lifestyle.

And these pesto zucchini noodles + seared scallops fit pretty nicely in that lifestyle.

This is an quintessential summer dinner in my mind because it’s putting SO much garden goodness to good use! We’ve got loads of zucchini obviously, fresh cherry tomatoes, and allll the basil making up that pesto.

BTW, if you’re not using this recipe for all your pesto needs, you’re doing it wrong. Anyways, let’s get into this zoodle madness already!

These Zucchini Noodles Feature…

• Tender sauteed zucchini noodles
• Juicy bursting cherry tomatoes
• Flavorful basil pesto
• Buttery seared scallops with fresh lemon

Making the Zucchini Noodles

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Olive oil
• Shallot
• Cherry tomatoes
• Zucchini
• Garlic
• Pesto
• Scallops
• Unsalted butter
• Lemon
• Basil

Spiralizer Alternatives

You can still make this recipe even if you don’t own a spiralizer! Julienne the zucchini with a sharp knife into long, thin strips or use a vegetable peeler to peel the zucchini into shavings.

Tips for Perfect Zucchini Noodles

1. Sauté shallot and cherry tomatoes – this builds the flavor base for the zucchini noodles.
2. Cook zucchini noodles 2-3 minutes – don’t overcook the zucchini noodles otherwise they will turn mushy. Sauté them until just crisp-tender to preserve the texture.
3. Use fresh garlic – using fresh garlic instead of powdered or jarred adds lots of flavor.
4. Pat scallops dry with paper towels – this removes any excess moisture from the scallops which will help them form a crisp, golden sear during cooking.
5. Sear scallops in butter on each side – be careful not to overcook the scallops or they will turn rubbery. Cook scallops 2-3 minutes on first side and then 1-2 minutes on second side until they turn a rich golden brown and are firm to the touch.
6. Finish scallops with fresh lemon – this adds a burst of flavor to the scallops after searing.

Recipe Variations

Try these ideas for a different twist on these noodles.

• Skip the scallops – you can easily skip the scallops for a vegetarian-friendly dish.
• Add more veggies – try adding sauteed mushrooms, spinach, or sweet pepper.

Serving Suggestions

These zucchini noodles are great served all on their own but also pair well with a big green salad, grilled steak for more protein, or some crusty bread slices.

The zucchini noodles soak up all that flavorful pesto business while the cherry tomatoes provide a little burst of sweetness and those gorgeous seared scallops on top? They bring the whole dish in for a flavor home run.

Trust me, there is NO missing the actual noodles here. Not a chance.

Try these other ways to use zucchini!

• Oven Zucchini Fries
• Creamy Zucchini Pasta
• Garlic Parmesan Zucchini Noodles

Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!