Pesto Zucchini Noodles with Pan Seared Diver Scallops

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Pesto Zucchini Noodles with Pan Seared Diver Scallops

Pesto Zucchini Noodles with Pan Seared Diver Scallops

A solid pesto never gets old. Pesto goes with everything – meat, veggies, seafood, soups, breads, anything! I used to call my grandma during college and ask, “What’s pops’s pesto recipe again?” She’d shuffle through her “notes” drawer (where she kept her planner, paper clips, erasers, pencils, pens, spiral mini notepads, gum, bobby pins, etc) and pull out a crumbled piece of paper where she wrote down that recipe. She knew I’d call for it, and I’m pretty sure she still has it in that drawer.

Pesto Zucchini Noodles with Pan Seared Diver Scallops

Over the years, I developed my own version of a pesto, after going vegan. You really don’t miss the Parmigiano-Reggiano cheese and it cuts the calorie and fat count down substantially. Paired with a light protein like these beautiful diver scallops, lightly pan-seared in olive oil, and you’ve got the perfect weeknight fancy dinner, that takes less than 10 minutes to make!

Pesto Zucchini Noodles with Pan Seared Diver Scallops

It’s crucial not to overcook scallops – if you do, they become chewy and not so fancy. Also, I chose the ribbons instead of spaghetti here, because more noodle surface area = more pesto! Serve this with a nice Pinot Grigio or Sauvignon Blanc, and you’ll think you’re dining al fresco in the middle of summer…. even though it’s the beginning of fall.

For the full recipe, check out my guest post at the lovely In Sonnet’s Kitchen, by clicking here.

Pesto Zucchini Noodles with Pan Seared Diver Scallops

Inspiralized

Pesto Zucchini Noodles with Pan Seared Diver Scallops

Ingredients

  • For the pesto
  • 3 cup basil leaves packed
  • ¼ cup of pinenuts
  • ¼ cup of olive oil
  • ½ tsp grinded sea salt
  • ¼ tsp grinded pepper
  • 1 large clove of garlic minced
  • For the rest
  • 1 medium zucchini spiralized using the ribbons blade (Blade A)
  • 6 large diver scallops
  • 1 tbsp canola oil
  • 1 pinch of garlic powder

Instructions

  • Put all of the ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust to your preference.
  • Place the zucchini noodles in a bowl with the pesto and mix to combine thoroughly, coating all of the noodles with pesto. Place onto two plates and set aside.
  • Place a skillet over medium-high heat and add in the canola oil.
  • While the oil heats, pat down your scallops to make sure they are dry. Season both sides with salt and pepper and add the pinch of garlic powder to one side.
  • Place the scallops on the skillet and sear for 2 minutes. Do not touch or move. Flip over, sear for 1 more minute and then place on top of the zucchini noodles. Enjoy!

Notes

It is best to do this in batches (three and three), so you don’t crowd the scallops and they sear better.

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18 comments

amyayers2 says:
This dish looks gorgeous!
Laurel says:
Pesto, scallops and zucchini - three of my alltime favorites!
That's the second time this week I saw zucchini noodles with pesto. Now I really want to try. Looks healthy and delicious!
Thank you - it is! Thanks for stopping by :)
Sonnet says:
Thanks so much for sharing this with my readers! I've been seeing this dish all over Pinterest so I know folks are excited to try it! :)
blahnikbaker says:
What a fancy meal!! So easy to make too. I love pesto and scallops but I have never had the two together. Love this dish and can't wait to try.
I'm so glad you like it - you definitely need to try it!
I love how you used zucchini as the noodles! What an awesome idea to cut down on the carbs. This dish is pretty and looks delicious. :)
Thank you so much! It's definitely a low-carb option! Enjoy :)
james tor says:
vegans eat scallops?
Nope, the recipe isn't vegan, just the pesto is! It's a dairy-free pesto.
ruth Detroit area says:
Sonnet's Kitchen is a nice blog...glad you sent me there! This was delicious, even tho' I had to use a little spinach instead of some of the basil for the pesto. Sometimes I've had to substitute walnuts for the pinenuts in pesto recipes, but I had everything I needed - except enough basil. Thanks ~ ruth
Cindy says:
I made this last night and it was awesome!! I will be making it again soon. It was my first recipe from my inspirilizer that came in the mail yesterday. Thanks for making our indoctrination into inspirilizing amazing and wanting more.
Dawn says:
Do you heat the noodles?

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