Pesto Zucchini Noodles with Pan-Seared Diver Scallops
Try this Pesto Zucchini Noodles with Pan-Seared Diver Scallops recipe
Try this Pesto Zucchini Noodles with Pan-Seared Diver Scallops recipe
- Carbohydrate 0.954 g
- Cholesterol 0 mg
- Fat 10.6054 g
- Fiber 0.576000008583069 g
- Protein 1.134 g
- Saturated Fat 0.99633 g
- Serving Size 1 1 Serving (46g)
- Sodium 1.5075 mg
- Sugar 0.377999991416931 g
- Trans Fat 0.220505 g
- Calories 100 calories
Step-by-step
- 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!
A Busy Mom's Quick and Elegant Dinner: Pesto Zucchini Noodles with Pan-Seared Scallops
Life as a working mom is a whirlwind. Between early morning school runs, demanding board meetings, and trying to keep up with after-school activities, finding time for a wholesome, delicious dinner that doesn't involve takeout can feel impossible. But it doesn't have to be! This recipe for Pesto Zucchini Noodles with Pan-Seared Diver Scallops is my secret weapon for a quick, healthy, and surprisingly elegant meal that even the pickiest eaters in my family enjoy. It's a perfect balance of fresh, vibrant flavors and satisfying textures, and it's ready in under 30 minutes—a true lifesaver on those busy weeknights.
The beauty of this dish lies in its simplicity. The vibrant pesto is incredibly easy to make, requiring only a handful of fresh ingredients and a quick whiz in the food processor. The zucchini noodles offer a light and healthy alternative to traditional pasta, adding a refreshing crunch to each bite. And the pan-seared scallops? Oh, my goodness! They're the star of the show, boasting a perfectly seared exterior and a tender, juicy interior. The subtle garlic powder adds a touch of sophistication without overpowering the delicate flavor of the scallops. The combination of creamy pesto, tender zucchini, and succulent scallops is a harmonious symphony of taste that's sure to impress your family and even surprise your dinner guests.
I often prepare the pesto ahead of time and store it in an airtight container in the refrigerator. This way, when I'm short on time, I can simply spiralize the zucchini, toss it with the pesto, sear the scallops, and assemble the dish in minutes. It's a fantastic way to add a touch of elegance to a busy weeknight without sacrificing precious time or energy. Don't be intimidated by the scallops; they are incredibly forgiving and quick to cook. With just a little practice, you'll be able to master the art of perfectly seared scallops in no time. This recipe is a testament to the fact that healthy and delicious doesn't have to be complicated. It's a dish that will make you feel accomplished and confident in your culinary skills, even on your busiest days.
Ingredients You'll Need:
For the Pesto:
- 1 tbsp canola oil
- 1/4 cup olive oil
- 3 cups basil leaves (packed)
- 1/2 tsp ground sea salt
- 1/4 tsp ground pepper
- 1 large clove garlic, minced
- 1/4 cup pinenuts
For the Dish:
- 1 medium zucchini, spiralized using the ribbons blade
- 6 large diver scallops
- A pinch of garlic powder
This dish is more than just a meal; it’s a reminder that even amidst the chaos of daily life, we can still find moments of culinary creativity and enjoyment. So, the next time you're feeling overwhelmed, remember this recipe. It's a simple yet satisfying dish that proves that healthy eating and busy lifestyles can happily coexist.
