Sautéed Scallops And Zoodles Recipe

Name: Sautéed Scallops And Zoodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 2 tablespoons olive oil; 6 garlic cloves, pressed (with side of knife); 2 tbsp dry white wine; 1 tsp basil; 1 tsp tarragon; 1/2 tsp parsley; 1/4 tsp fresh ground black pepper; 1/8 tsp sea salt or kosher salt; 2 large zucchini; 1 lb. large sea scallops

Servings: persons

4 tablespoons butter
2 tablespoons olive oil
6 garlic cloves, pressed (with side of knife)
2 tbsp dry white wine
1 tsp basil
1 tsp tarragon
1/2 tsp parsley
1/4 tsp fresh ground black pepper
1/8 tsp sea salt or kosher salt
2 large zucchini
1 lb. large sea scallops

1
Cut zucchini into zoodles, sprinkle with salt and set aside
2
Season scallops with salt and pepper
3
Heat 1 tsp oil & 1 tbsp butter in large deep skillet over med heat
4
Add garlic and cook for about 30 sec to 1 min
5
Add scallops and cook until deep golden brown on 1 side, about 3 minutes (you want a bit of crust on them)
6
Turn scallops over and add 1 tbsp butter and herbs to pan
7
Cook spooning butter over scallops frequently until cooked through and butter begins to turn brown - about 3 minutes.
8
Remove scallops and set aside
9
Add wine to pan, remove and add to scallops
10
Add 1 tsp olive oil and 2 tsp butter
11
Toss in zoodles, and saute for 2-3 minutes
12
Turn off heat and add scallops back in
13
Cover and let sit for at least 3 minutes

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons butter, 2 tablespoons olive oil, 6 garlic cloves, pressed (with side of knife), 2 tbsp dry white wine, and more.

Yes, Sautéed Scallops And Zoodles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sautéed Scallops And Zoodles

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