Pan Seared Scallops and Zucchini Noodle Pasta

Ingredients

• Approx. 4 oz spaghetti ((112 grams))
• 1 large or 2 small zucchini
• 6 large scallops, fresh or thawed
• 1-2 cloves garlic
• Approx. 1/4 cup fresh basil
• Approx. 1/4 cup fresh parsley
• 1 tsp dried basil
• 1 Tbsp avocado oil ((to sear scallops))
• 2 Tbsp extra virgin olive oil, separated ((plus more to serve, if desired))
• Salt + pepper to taste
• Juice from 1/2 to 1 lemon + freshly grated parmesan reggiano (to serve)

Instructions

1. 1

   Bring a large pot of water to a boil (for spaghetti).

2. 2

   While water boils, spiralize zucchini into noodles with a spiralizer. Chop parsley, chiffonade basil, and mince garlic. Set ingredients aside.

3. 3

   Once water has boiled, add spaghetti and cook according to package directions. Drain and rinse in a colander once done.

4. 4

   In a large pan, heat 1 Tbsp olive oil. Add minced garlic and saute for ~1-2 minutes, until browned. Add zucchini noodles and saute for 1 minute. Then, add drained pasta, additional Tbsp of olive oil, dried basil, and chopped parsley. Cook for about 2 minutes, mixing ingredients around. Season with salt and pepper and remove from heat.

5. 5

   In a separate pan, heat avocado oil over medium-high. Using a paper towel, pat scallops dry, then season with salt and pepper. Once the pan is hot, place scallops on the pan, leaving adequate space between each scallop. Cook for 2 minutes, then flip to the other side using tongs and cook for another 2 minutes. Scallops should be opaque and browned. Remove from heat.

6. 6

   Serve spaghetti and zucchini noodle mixture into bowls, then top with scallops. Sprinkle fresh basil overtop, and serve with a squeeze of lemon, freshly grated parmesan reggiano, an extra drizzle of olive oil, and salt + pepper if desired. Enjoy immediately!