I can’t say enough good things about this meal! It will remind you of your favorite seafood and pasta recipe, but without the gluten and carbs! I don’t cook scallops that often at home, but they are so easy to make and taste so good, that I am definitely going to start to make them more often. They are also one of my husband’s favorite things to order when we go out to eat, so I like to be able to make them right here at home! I decided to add shrimp to this recipe, too, but you could also opt for only scallops, or only shrimp.
Zoodles are also so easy to make. I have a spiralizer, but you could also buy the zucchini already spiralized from the store. I really don’t miss pasta when I am able to eat zucchini noodles as a substitute. Zoodles have become my favorite go to when I am craving pasta and they really seem to give the same effect and do the trick!
8-10 large sea scallops
1/2 pound medium shrimp, peeled and deveined
salt and pepper
1/2 tsp garlic salt
1 tsp Italian seasoning
3-4 tbsp olive oil
1 tbsp fresh lemon juice
1 tbsp grass fed butter or ghee
3-4 large zucchini, spiralized, or a package of zucchini noodles
2 tbsp olive oil
salt and pepper
Optional: parmesan cheese, chopped parsley or toasted one nuts
Heat a large pan over medium to high heat. Place the scallops on a paper towel and pat dry. Sprinkle with salt and pepper and set aside. In a medium bowl, toss the shrimp with 1 tbsp olive oil, garlic salt and Italian Seasoning. Add 1 tbsp olive oil to the hot pan and add the seasoned shrimp. Cook for 5-6 minutes, stirring to flip, until they are cooked through. Set aside.
In the same pan, add the remaining 1-2 tbsp of olive oil. Add the sea scallops and cook for 2-3 minutes per side, searing until brown on each side. Squeeze the fresh lemon juice on top of the scallops and add grass fed butter to the pan so it melts. Baste the scallops in the lemon butter mixture and set aside.
In the meantime, in a separate pan over medium heat, add the olive oil and once it is hot, add the zucchini noodles. Cook, stirring frequently for 3-4 minutes. Season with salt and pepper and remove from heat. You do not want to overcook the noodles or they will become mushy!
Place the zucchini noodles in a bowl and top with shrimp and scallops and drizzle with some of the sauce from the scallop pan. Sprinkle with parmesan cheese, parsley or pine nuts. Enjoy!