Scallop Scampi With Zucchini Noodles – a delicious recipe with zucchini, fresh cherry tomatoes, u00bc, garlic, scallops, size red onion. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Heat the oil in a non-stick skillet, add the fresh pressed garlic and cook until fragrant (about 2 minutes).
2
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.
3
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.
4
Add the zucchini noodles to the skillet, cover and cook for another 3 minutes.
5
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.
342
kcal
Calories
15
g
Fat
46
g
Carbs
9
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 large zucchini (about 4-5 cups of zucchini noodles), 1 cup fresh cherry tomatoes, 1/4 cup olive oil, 5 garlic cloves, and more.
Yes, Scallop Scampi With Zucchini Noodles 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.
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