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Whole30 Lemon Garlic Scallops Zucchini Noodles with sautéed zucchini noodles. One pan and 10 minutes is what you need for this healthy, low carb meal.
Let’s give a little shout out to scallops today! Don’t go running off yet either. Stay! I promise this is a goodie and you WILL want to make scallops by the end of this post. And no, I’m not going to get all nerdy nutrition on you either.
You see, I’m pretty sure most of you are intimidated by scallops. Cooking, preparing, buying, eating. All the things, am I right? But I’m going to let you in on a little secret. Scallops are my secret to a lazy meal or if I want to impress someone.
Yep! For real. Scallops look fancy and all that, but really they’re the easiest protein you’ll ever make. Fake it until you make it.
Whole30 Lemon Garlic Scallops with Zucchini Noodles
I’ve been making lemon garlic scallops with zucchini noodles for years. It’s almost scandalous it’s not on this website.
It’s like I’m living a double life! Lemon garlic is my favorite flavor combination for scallops. It’s simple and it makes an easy anytime meal.
You need only 5 ingredients and scallops. I prefer to buy mine from Sizzlefish. They’re flash frozen and dry packed which means they have no chemicals and all the nutrients are preserved. YAY!
Paired with spiralized zucchini sautéed in coconut oil spray with sea salt and lemon, it makes the best high protein meal! P.S. I love coconut oil spray because it has no chemicals, just the oil!
What You Need
- Scallops
- Zucchini
- Lemon Juice
- Garlic Powder
- Sea Salt
- Coconut Oil Spray
- Spiralizer
- Green Pan
Helpful Tips
Look for scallops that are opaque, not soggy. You want them to be firm and preferably without any water or solution.
If you buy them frozen, thaw them in the refrigerator the day before. They generally defrost quickly and even if they don’t fully defrost, set them on the counter 20 minutes and you’ll be good.
When it comes to cooking scallops, two things are important. First, drying them really well. Place the scallops on a paper towel on a plate then place another paper towel over the top and pat them very well.
Second, when sautéing scallops flip them once. They only need to cook 2 minutes on each side. If you flip them over and over again or cook them too long, they will taste like plastic and you don’t want that!
I served mine with zucchini noodles making them Whole30, Paleo and lower in carbs. You can serve lemon garlic scallops with another low carb vegetable substitution or really, with anything. They’re really tasty!
Whole30 Lemon Garlic Scallops Zucchini Noodles
Ingredients
- 1 lb scallops, thawed
- 2 zucchini, spiralized
- 1/2 teaspoon garlic powder
- 1 tablespoon lemon juice
- 2 teaspoon sea salt, divided
- Coconut oil spray
Instructions
- Heat a sauté pan to medium heat. Spray with coconut oil spray then add the zucchini noodles and 1 teaspoon of sea salt.
- Toss the zucchini noodles to combine. Cook 4-5 minutes until desired tenderness. Remove from the pan then set aside while you cook the scallops.
- Add more coconut oil spray to the pan. Pat the scallops very dry with paper towel.
- Add the scallops to the sauté pan. Sprinkle with garlic powder, lemon juice and remaining sea salt.
- Cook 2 minutes on each side, flipping just once. Scallops are fragile, do not flip multiple times.
- Remove the scallops from the pan and serve with zucchini noodles.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
