Pan-Seared Scallops over Zucchini Noodles🍖 Main
Buttery, perfectly seared scallops served over light zucchini noodles tossed in a white wine and garlic reduction.
By Jason Miller, Weeknight Cook & Household Coordinator
Getting a hard sear on scallops is all about heat management and moisture control; drying them thoroughly beforehand is non-negotiable for that signature golden crust. Serving them over barely-warmed zucchini noodles keeps the dish feeling incredibly light and fresh, while the rich, garlicky white wine sauce ties the delicate seafood and the vegetables together flawlessly.
Ingredients
- 1 1/2 lbs large sea scallops, patted dry
- 4 medium zucchini, spiralized
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- Juice of 1 lemon
- 1 tbsp olive oil
- Salt and freshly cracked black pepper
Nutrition (Per 4 servings)*
* AI-estimated values only — not a substitute for professional nutrition labeling.
Instructions
- Step 1: Thoroughly pat the scallops dry with paper towels and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering.
- Step 2: Place scallops in the skillet and sear undisturbed for 2 minutes per side until a deep golden crust forms. Remove from the pan and set aside.
- Step 3: Lower the heat to medium. Add the butter and minced garlic to the skillet, sautéing for about 30 seconds until fragrant.
- Step 4: Deglaze the pan with the white wine and lemon juice, scraping up any browned bits from the bottom. Let it simmer for 1 minute.
- Step 5: Add the zucchini noodles to the pan and toss gently in the sauce for 1 to 2 minutes until just warmed through. Be careful not to overcook, or they will become watery.
- Step 6: Divide the zucchini noodles among four shallow bowls and top immediately with the seared scallops.
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