Scallops with Zucchini
Delight your taste buds with this elegant yet easy-to-make recipe for Scallops with Zucchini, a dish that encapsulates the perfect balance of fresh, vibrant flavors and refined simplicity. Tender, golden-seared sea scallops pair beautifully with sautéed zucchini, all bathed in a luscious garlic-lemon butter sauce that’s both tangy and indulgent. This one-pan recipe comes together in just 30 minutes, making it ideal for busy weeknights or an impressive dinner for guests. Finished with a sprinkle of fresh parsley and a hint of red pepper flakes for optional heat, this low-carb, gluten-free dish is a feast for both the eyes and the palate. Serve it as a light main course or alongside crusty bread for soaking up the irresistible sauce—every bite is guaranteed to be a hit!
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Recipe Information
Ingredients
- 12 pieces Sea scallops
- 2 medium Zucchini
- 3 tablespoons Olive oil
- 2 large Garlic cloves
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley
- 0.25 teaspoons Red pepper flakes (optional)
Instructions
Pat the scallops dry with paper towels and season both sides with a pinch of salt and black pepper. Set aside.
Wash the zucchini thoroughly, then slice them into thin rounds or half-moons, depending on size.
Mince the garlic cloves and chop the fresh parsley finely.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the scallops in a single layer, making sure not to overcrowd the pan.
Cook the scallops for 2-3 minutes on one side without disturbing them until a golden crust forms. Flip and cook for an additional 2 minutes on the other side. Remove scallops from the skillet and set aside on a plate.
Reduce the heat to medium and add 1 tablespoon of olive oil and the minced garlic to the same skillet. Allow the garlic to sauté for 30 seconds until fragrant.
Add the zucchini slices to the skillet and season with the remaining salt, black pepper, and red pepper flakes if using. Sauté for 3-4 minutes until the zucchini is tender but still crisp.
Push the zucchini to one side of the pan and add the butter. Once melted, pour in the lemon juice and stir everything together, coating the zucchini in the sauce.
Return the scallops to the skillet and spoon some of the sauce over them. Allow everything to warm through for 1-2 minutes.
Sprinkle the fresh parsley on top and serve immediately. Enjoy your Scallops with Zucchini!
Nutrition Facts
Calories |
1143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 8501 mg | 370% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 27.3 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2143 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
