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15-Minute Scallops and Zucchini Noodle Marinara || High in protein, low in carbs, and paleo-approved, this is a super easy, speedy dinner to prepare as a weeknight meal || My Fresh Perspective || #paleo #sugardetox #spiralizer #cleaneating #glutenfree #zoodles

15-Minute Scallops and Zucchini Noodle Marinara

  • Author: Angela Simpson
  • Total Time: 15 mins
  • Yield: 1 serving 1x


Delicate scallops and fresh flavours shine in this 15-Minute Scallops and Zucchini Noodle Marinara recipe, a low-carb, high protein and paleo-friendly meal that you can toss together on even your busiest weeknights.


  • 1 tsp avocado oil
  • 1 clove minced or crushed garlic
  • 1 shallot, minced
  • 1 cup marinara sauce (I used a Tuscan Herb one)
  • about 120g raw defrosted sea scallops, weighed without shells
  • 1 medium zucchini, spiralized into noodles
  • 3/4 cup halved cherry tomatoes
  • 12 tbsp minced fresh herbs (I used basil + parsley), plus more to garnish
  • sea salt + black pepper
  • hemp seeds, for sprinkling on top


  • Heat the avocado oil in a skillet on high for 2 minutes. Sautee the garlic and shallot for 1 minute.
  • Add the tomato sauce and let it get hot. Meanwhile, strain any liquid off the scallops.
  • Reduce heat to medium and stir the scallops into the tomato sauce. Cook until completely opaque throughout, about 6 minutes total.
  • Finally, stir in the zucchini noodles, cherry tomatoes, fresh herbs and a good sprinkle of sea salt and black pepper. Cook just long enough for the mixture to be coated and hot throughout – about 1-2 minutes.
  • Transfer to a bowl or plate. Sprinkle with additional fresh herbs and hemp seeds. Serve immediately.
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: dinner
  • Method: stovetop