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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.
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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.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 239kcal

Ingredients

Pesto Zucchini Noodles

  • 1 tablespoon extra-virgin olive oil
  • 1 small shallot, minced
  • 1 cup cherry tomatoes
  • 2 lbs zucchini, (about 2 medium) spiralized
  • 3 medium cloves garlic, minced
  • 1/3 cup jarred or fresh basil pesto
  • Salt and pepper to taste

Seared Scallops

  • 12 oz sea scallops
  • Salt and pepper to taste
  • 1-1/2 tablespoons unsalted butter
  • 1/2 small lemon
  • Fresh minced basil for serving

Instructions

Pesto Zucchini Noodles

  • Heat a large skillet over medium-high heat. Add olive oil and swirl to coat bottom. Add shallot and cherry tomatoes to skillet and saute 3-4 minutes until tomatoes are beginning to burst.
  • Add zucchini to skillet and toss over medium-high heat 2-3 minutes until zucchini noodles are crisp-tender. Add garlic and cook 1 additional minute until fragrant.
  • Toss pesto into zucchini noodles until evenly coated. Season zucchini noodles with salt and pepper to taste and keep warm offheat.

Seared Scallops

  • Pat scallops dry with paper towels and season all over with salt and pepper. Heat a large nonstick or stainless steel pan over high heat. Add 1 tablespoon butter and swirl to coat pan.
  • Arrange scallops in a single layer in pan and sear 2-3 minutes on first side until golden-brown. Reduce heat to medium-high, flip scallops, add an additional 1/2 tablespoon butter, and cook an additional 1-2 minutes until golden-brown. Scallops are done when they feel firm to the touch. Be careful not to overcook them or they will turn rubbery.
  • Arrange scallops on top of zucchini noodles and squeeze lemon half over top. Top noodles with fresh basil and serve immediately. Enjoy!

Notes

Storing Instructions
Zucchini noodles are best if served immediately after assembly.

Nutrition

Serving: 6 oz noodles (4 scallops) | Calories: 239kcal | Carbohydrates: 16g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 551mg | Potassium: 896mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1102IU | Vitamin C: 57mg | Calcium: 89mg | Iron: 2mg