Garlic Seared Scallops with Pesto Zoodles

Garlic Lemon Seared Alaska Scallops with Pesto Zoodles is an easy dinner recipe that comes together in under 15 minutes! Keep reading to learn how to make crispy, pan-seared, and juicy Lemon Garlic Scallops and veggies.

Raise your hand if you’re a huge fan of pan-seared scallops but only ever order them at restaurants because you’re too intimidated to make at home.

Don’t worry, my hand is raised right there with you!

After throwing this quick and simple scallop recipe together I realize how incredibly wrong I was.

Seared scallops just might be the easiest seafood to prepare while also being the most impressive!

Keep reading to learn how to make this restaurant-worthy recipe that’s cheaper than dining out, and also makes you look like a professional chef.

Seared Scallop FAQ’s

What are the best scallops to buy?

You want to look for firm and dry scallops. Avoid shiny, wet, soft ones, just like when buying any other fish.

I recommend buying Alaska scallops because Alaska scallops are known for their sweet flavor and for high quality. All Alaskan scallops are dry (meaning, processed naturally- without any phosphates).

Alaska seafood also ensures their fish is wild-caught, sustainably harvested, and healthy. Alaska seafood is harvested seasonally and available frozen, canned, and smoked year-round.

Make sure to #AskforAlaska whenever possible.

How long will Alaska scallops keep in the fridge?

 Two days max. When they’re fresh, they have a sweet ocean smell, and when they start to spoil they will take on a stinky fish smell.

You can keep Alaska scallops in the freezer for 3-6 months.

Are Alaska scallops healthy?

Scallops are very healthy. Alaska Scallops are a low-calorie, low-fat, high-protein food that is packed with omega-3s.

Alaska Scallops are naturally high in many essential vitamins and minerals including A, B-12, D, and E.

How To Make Simple Lemon Garlic Seared Scallops:

1. The first thing you want to do when you’re searing scallops is pat the outside dry with a paper towel. This step is VERY important!
2. Sprinkle the Alaska scallops with sea salt, garlic powder, and black pepper
3. Heat up a skillet until it’s really hot, and add 1.5 tablespoons of garlic ghee.
4. Add your scallops to the pan, making sure to give them enough space in the pan so they’re not touching each other.
5. Season the other side with salt, garlic powder, and pepper:
6. Sear the scallops for about 2 minutes on the first side. After 2 minutes, flip and cook an additional two minutes on the second side.
7. Once the Alaska scallops are done cooking, drizzle with fresh lemon juice and serve immediately. Be sure to transfer them to another dish for serving if you’re using a cast-iron skillet. The cast iron retains heat and will continue cooking the scallops unless you take them out.

How do you know when scallops are done cooking?

Look for a golden brown on the pan side when you sautée scallops in a pan. Once the pan side is golden brown, flip the scallop.

When the scallop is golden brown on both sides and the color change from translucent to opaque, they are done.

What do you serve with Alaska Scallops?

I decided to serve these simple seared scallops over zoodles with my Dairy-Free Cashew Pesto, feta cheese, and peas.

I bought packaged zoodles because I don’t own a spiralizer (yet!) I have been eyeing this one, though.

You could also serve your Alaska scallops over traditional pasta, cauliflower mash, or this 20 Minute Healthy Spring Risotto.

How do you like to serve your scallops?

As always, be sure to tag me on Instagram when you make this recipe or any of my other recipes!

Other recipes you will love:

• Lazy Girl Shrimp Stir-Fry For Two | Healthy 15-Minute Recipe
• Oven-Baked Alaska Salmon Burgers | Gluten-Free
• Healthy Citrus and Herb Shrimp Sheet Pan Meal | Easy 30 Minute Meal

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Garlic Seared Scallops with Pesto Zoodles

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings 2 People

Ingredients

  

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Garlic Lemon Seared Scallops

• 8 Alaska Scallops
• 1.5 Tbsp Garlic Ghee Can sub butter
• 1 Tsp Garlic Powder
• 1/2 Lemon
• Cracked Pepper to taste
• Salt To taste

Pesto Zoodles

• 3 Cups Zucchini Noodles About 3 Zucchini if making your own
• 1/2 Cup Dairy-Free Pesto Recipe linked above and in instructions below

Instructions

 

Seared Lemon Garlic Scallops

• Pat the scallops dry with a paper towel (this step is VERY important!) and sprinkle the Alaska scallops with sea salt, garlic powder, and black pepper
• Heat up a skillet until it’s really hot, and add 1.5 tablespoons of garlic ghee. Add your scallops to the pan, making sure to give them enough space in the pan so they’re not touching each other.
• Season the other side with salt, garlic powder, and pepper. Sear the scallops for about 2 minutes on the first side. After 2 minutes, flip and cook an additional two minutes on the second side.
• Once the Alaska scallops are done cooking, drizzle with fresh lemon juice and serve immediately. Be sure to transfer them to another dish for serving if you’re using a cast-iron skillet. The cast iron retains heat and will continue cooking the scallops unless you take them out.

Pesto Zoodles

• Add your zoodles to a microwave-safe bowl and microwave for 1 minute.
• Pour dairy-free cashew pesto ( https://www.hellospoonful.com/blog/recipe/dairy-free-pesto/ ) on zoodles and coat evenly.
• Split the pesto zoodles between two plates and top with garlic lemon scallops.

Tried this recipe?Let us know how it was!