Pesto Zucchini Noodles with Pan Seared Diver Scallops

gluten freepaleoseafood
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


Pesto Zucchini Noodles with Pan Seared Diver Scallops


  • 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


  • 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!


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

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


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?

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you