Description
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.
Ingredients
Scale
- 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
- 1–2 tbsp minced fresh herbs (I used basil + parsley), plus more to garnish
- sea salt + black pepper
- hemp seeds, for sprinkling on top
Instructions
- 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