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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!

Recipe Notes

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