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Zoodles With Scallops

Zoodles With Scallops recipe image
This vibrant dish transforms simple zucchini into delicate noodles paired with perfectly seared sea scallops. The combination of light soy sauce, fresh lemon juice, and aromatic oregano creates a sophisticated yet approachable flavor profile that highlights the natural sweetness of the seafood and vegetables. It is an excellent choice for a quick weeknight dinner or a healthy summer meal. The cornstarch coating ensures the scallops develop a beautiful golden crust while remaining tender inside, while the zucchini absorbs the savory juices without becoming soggy. Serve immediately for the best texture and fresh taste.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 225.3
Description
This vibrant dish transforms simple zucchini into delicate noodles paired with perfectly seared sea scallops. The combination of light soy sauce, fresh lemon juice, and aromatic oregano creates a sophisticated yet approachable flavor profile that highlights the natural sweetness of the seafood and vegetables. It is an excellent choice for a quick weeknight dinner or a healthy summer meal. The cornstarch coating ensures the scallops develop a beautiful golden crust while remaining tender inside, while the zucchini absorbs the savory juices without becoming soggy. Serve immediately for the best texture and fresh taste.
Ingredients
  • 1 1/2 pound Zucchini, medium-size
  • 2 teaspoon Cornstarch
  • 1 ea Cloves Garlic, minced
  • 3 ea Plum tomatoes, coarsley chop
  • 2 teaspoon Lemon juice
  • 1/2 pound Sea scallops, quartered
  • 2 tablespoon Vegetable oil, divided
  • 1 ea Med Onion, thinly sliced
  • 3 tablespoon Soy sauce, lite
  • 1 teaspoon Oregano, crumbled
Directions
  1. 1
    Cut the zucchini lengthwise into long strips, approximately 1/8-inch thick and 1/8-inch wide, to create noodles; set aside.
  2. 2
    Pat the scallops dry and lightly coat them with the cornstarch.
  3. 3
    Heat 1 tablespoon of vegetable oil in a large skillet over high heat until shimmering.
  4. 4
    Add the coated scallops and minced garlic to the pan; sauté for 2 minutes until golden brown, then remove from the pan and set aside.
  5. 5
    Add the remaining 1 tablespoon of oil to the same skillet over medium-high heat.
  6. 6
    Add the thinly sliced onions and sauté for 2 minutes until slightly softened.
  7. 7
    Reduce the heat to medium and add the zucchini noodles, chopped tomatoes, light soy sauce, lemon juice, and crumbled oregano; stir to combine.
  8. 8
    Cover the pan and cook for 4 minutes, stirring occasionally, until the zucchini is tender-crisp.
  9. 9
    Return the scallops to the pan, cover, and cook for 30 seconds more to heat through.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 225.3kcal
% Daily Value *
Total Fat 8.8g14%
Saturated Fat 1.5g8%
Cholesterol 19.9mg7%
Sodium 975.0mg41%
Total Carbohydrate 25.7g9%
Dietary Fiber 4.2g17%
Sugars 10.0g
Protein 13.0g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: zucchini noodles, scallops, seafood, low carb, gluten free, quick dinner, healthy, soy sauce, lemon, garlic, oregano, sauté, vegetables, summer meal, light meal, cornstarch, tomatoes, onion, easy recipe, weeknight dinner
Read it online: https://www.chefs-mate.com/recipe/zoodles-with-scallops/