Scallops with Zucchini Noodles (Serves 1)
I loved my first preparation of fresh scallops with zucchini noodles, onions, and sweet peppers so much at supper that I made it again for breakfast the next day! This meal is really tasty and quick to make. NomNom Paleo introduced me to a julienne peeler that makes it easy to create noodles from zucchini and this was my first creation. Thanks! You can find the julienne peeler in my Store
Prep Time and Cook Time: 15 minutes
10-15 fresh scallops
1 sweet yellow onion
4-6 sweet peppers
Avocado or macadamia nut oil
Directions: Hold zucchini down on a cutting board. Use julienne peeler to create noodles by dragging the peeler along the body of the zucchini from top to bottom repeatedly. Cut the bottom layer into “noodles” with a knife if you hate to waste zucchini like me. (You can just discard the bottom layer if you are satisfied with the volume of julienne noodles). Add one or two tablespoons of oil to a wok over medium to high heat. Finely chop onion and sweet peppers. Mix chopped onions and peppers together and then add a big handful to hot oil in wok and cook 3-4 minutes, stirring occasionally. Add scallops and season lightly with salt, garlic powder, and paprika. Add zucchini noodles and again season with salt, garlic powder, and paprika. Stir mixture, cover wok, and let cook for 3-4 minutes over medium heat. Scallops cook fast, so total cook time after adding the scallops should be no more than about 5 minutes. Transfer everything to a plate and enjoy!
Notes: There is no butter in this recipe, but the juices look and taste buttery.
This recipe may rank among my top ten best (except I might have 30 recipes in my top ten).
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