Easy Pan Seared Scallops and Zucchini Noodles

I’ve always loved seafood, but finding ways to keep it light and healthy can be tricky. That’s where this pan seared scallops with zucchini noodles comes in. It’s one of those dishes that feels fancy enough for company but is actually pretty simple to make on a weeknight. The best part? It only takes about 20 minutes from start to finish.

After years of making pasta dishes, I started experimenting with zucchini noodles as a lighter alternative. They’re perfect with scallops – not too heavy, and they soak up all those good flavors from the pan. Plus, my kids actually eat them without complaining (which, trust me, is saying something).

The trick to getting this dish right is keeping things simple. A hot pan, fresh scallops, and a few basic ingredients are all you need. No complicated sauces or long prep time required. Just good, straightforward cooking that lets the natural flavors shine through.

What Kind of Scallops Should I Use?

For pan-seared scallops, you’ll want to look for “dry” sea scallops rather than “wet” ones that have been treated with chemicals. Dry scallops have a natural tan or pinkish color and will give you that beautiful golden crust when seared, while wet scallops tend to be whiter in appearance and won’t brown as nicely. Size matters too – this recipe calls for large scallops (often labeled as U10 or U12, meaning there are 10-12 scallops per pound), which are perfect for searing since they’re less likely to overcook. If you’re buying frozen scallops, thaw them in the refrigerator overnight and pat them completely dry with paper towels before cooking to ensure a good sear.

Options for Substitutions

Let’s talk about what you can swap in this recipe if you need to:

• Scallops: While scallops are the star here, you could use large shrimp or even chunks of firm white fish like cod if you can’t find good scallops. Just adjust cooking time – shrimp usually needs 2-3 minutes per side, while fish might need 3-4 minutes.
• Zucchini: You can swap zucchini with yellow summer squash, or try butternut squash noodles for a different flavor (though they’ll need longer to cook). Regular spaghetti squash works too!
• Avocado oil: Any high-heat oil works here – try grapeseed oil, light olive oil, or even ghee. Just avoid regular olive oil as it can smoke at high temperatures needed for searing scallops.
• Fresh herbs: No fresh herbs? Use dried ones instead – but remember to use just 1/3 of the amount since dried herbs are more concentrated. For basil and parsley, use 1-2 teaspoons each of dried herbs.
• Lemon: If you’re out of fresh lemon, you can use 1-2 tablespoons of white wine vinegar or even a splash of white wine for that acidic kick.
• Parmesan: Feel free to use Pecorino Romano or Grana Padano instead of Parmesan. For dairy-free options, try nutritional yeast – it adds a nice cheesy flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking scallops is not properly drying them before searing – pat them thoroughly with paper towels and let them sit at room temperature for 10 minutes before cooking, or you’ll end up with steamed instead of beautifully seared scallops. When it comes to zucchini noodles, avoid overcooking them as they can quickly turn mushy and release too much water – a quick 2-3 minute sauté is all you need for the perfect al dente texture. Another common error is overcrowding the pan when searing scallops – give them plenty of space and cook in batches if necessary, as crowding will cause them to steam rather than develop that golden-brown crust. For the best results, make sure your pan is smoking hot before adding the scallops, and resist the urge to move them around – let them sear undisturbed for 2-3 minutes per side until they develop a nice golden crust.

What to Serve With Scallops and Zucchini Noodles?

This light and fresh seafood dish pairs wonderfully with a crisp white wine and some crusty bread to soak up all the tasty garlic-lemon sauce. Since the main dish is on the lighter side, you might want to start with a small appetizer like bruschetta or a simple caprese salad. For a complete meal, I like to add some roasted cherry tomatoes on the side – they bring a nice pop of color and complement the Mediterranean flavors of the herbs and garlic. If you’re serving this for a special occasion, consider starting with a light soup like butternut squash or carrot ginger to round out the meal.

Storage Instructions

Keep Fresh: Leftover scallops and zucchini noodles should be kept separate if possible. Place the scallops in an airtight container and the zucchini noodles in another, then pop them in the fridge for up to 2 days. The sooner you eat them, the better they’ll taste!

Make Ahead: You can spiralize the zucchini noodles up to 2 days ahead and keep them in the fridge in a paper towel-lined container. For the best results though, I recommend cooking the scallops just before serving – they’re at their peak when fresh from the pan!

Serve Again: When you’re ready to eat your leftovers, gently warm the scallops in a pan over low heat just until heated through – about 1-2 minutes per side. The zucchini noodles can be quickly warmed in a separate pan, but be careful not to overcook them or they’ll get mushy.

Preparation Time	10-15 minutes
Cooking Time	15-25 minutes
Total Time	25-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 30-35 g
• Fat: 30-35 g
• Carbohydrates: 40-45 g

Ingredients

• About 4 ounces spaghetti (112 grams)
• 1 large zucchini or 2 small ones
• 6 large scallops, fresh or defrosted
• 1-2 cloves of garlic
• Around 1/4 cup chopped fresh basil
• Around 1/4 cup chopped fresh parsley
• 1 teaspoon dried basil
• 1 tablespoon avocado oil (for cooking scallops)
• 2 tablespoons extra virgin olive oil, divided (add more for serving if needed)
• Salt and pepper as desired
• Juice from 1/2 to 1 lemon, plus freshly grated parmesan cheese for serving

Step 1: Prepare the Ingredients

Start by bringing a large pot of water to a boil for the spaghetti.

While waiting for the water to boil, use a spiralizer to turn the zucchini into noodles.

Chop the parsley, chiffonade the basil, and mince the garlic.

Set all these prepared ingredients aside as you wait for the water to boil.

Step 2: Cook the Spaghetti

Once the water reaches a rolling boil, add the spaghetti and cook it according to the package directions.

Once cooked, drain it in a colander and rinse with cold water to stop the cooking process.

Set the cooked spaghetti aside.

Step 3: Sauté the Garlic and Zucchini Noodles

In a large pan, heat 1 tablespoon of olive oil over medium heat.

Add the minced garlic and sauté for approximately 1-2 minutes, or until browned and fragrant.

Add the zucchini noodles to the pan, sautéing them for just 1 minute to heat through and incorporate the flavors.

Step 4: Combine Pasta and Flavor the Dish

Add the drained pasta into the pan with the zucchini noodles.

Pour in an additional tablespoon of olive oil, followed by the dried basil and chopped parsley.

Mix everything together, cooking for about 2 minutes.

Season the mixture with salt and pepper to taste before removing it from the heat.

Step 5: Cook the Scallops

In a separate pan, heat avocado oil over medium-high heat.

Pat the scallops dry with a paper towel, then season them with salt and pepper.

Once the pan is hot, carefully place the scallops in the pan, ensuring there’s adequate space between each one.

Cook each side for about 2 minutes until the scallops become opaque and are browned.

Remove the scallops from the heat when done.

Step 6: Assemble and Serve

Divide the spaghetti and zucchini noodle mixture into serving bowls.

Top each portion with the cooked scallops.

Garnish with the fresh basil chiffonade, and serve with a squeeze of lemon, freshly grated Parmesan Reggiano, a drizzle of olive oil, and more salt and pepper if desired.

Serve immediately and enjoy this delightful dish!