This scallops recipe is so simple, yet delicious enough for company!
Scallops are one of those things I’ve always been a bit nervous to cook at home. For some reason, because they aren’t the least expensive type of seafood, I felt they were better kept for enjoying at restaurants. Boy was I wrong!
A few months ago I discovered the Jumbo Sea Scallops in the freezer aisle at Trader Joe’s. Since I’m in Kansas, getting fresh scallops is next to impossible, but finding frozen scallops that are high quality, taste as good as fresh and are reasonably priced is a possibility now. I’m so happy!
Since the discovery of the Trader Joe’s Jumbo Scallops, I’ve overcome my fear of cooking scallops at home and have discovered how great they can be for a quick meal! Take this simple scallops recipe as an example. It’s so easy and quick – it makes a great weeknight dinner or it even is a great scallops recipe for company.
As delicious as scallops are over pasta, I have to say I really love them even more over zucchini noodles (or zoodles). If you need a quick primer on the best way to make Zucchini Noodles, Ali has some great tips! The sauce from this scallops recipe combined with the cooked zucchini noodles and scallops is such a perfect combination. I hope you’ll give it a try and will love it as much as I do! Enjoy!
If you are looking for a great vegetable spiralizer, I highly recommend this one
Also – there’s just something special about this San Francisco Salt Co. Ultimate Blend gourmet salt paired with seafood. Definitely give it a try!
Simple Scallops Recipe
Ingredients
- 1/2 cup dry bread crumbs
- 1/2 teaspoon San Francisco Salt Co Ultimate Blend Salt or 1/2 teaspoon Kosher salt
- 1 pound sea scallops
- 2 tablespoons butter
- 1 tablespoon coconut oil
- 1/4 cup reduced-sodium chicken broth
- 2 tablespoons lemon juice
- 1 garlic clove minced
Instructions
- Pat dry scallops with a paper towel.
- In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides. Shake off excess crumb.
- In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm.
- Add chicken broth, lemon juice and garlic to same pan; bring to a boil.
- Place scallops over sautéed zucchini noodles and drizzle sauce over scallops; serve immediately.
Yum! Those scallops look so perfectly cooked!
Kari
http://sweetteasweetie.com/organic-roasted-cauliflower-grocery-outlet/
After seeing this recipe I went to Trader Joe’s and got some scallops to make for dinner. These scallops were delicious! You were right, the zucchini noodles really added the right touch.
I love it. I am always trying to find excuses to make zucchini noodles- cannot wait to use this one!
I turned out absolutely delicious! Thanks for the wonderful recipe
cherish it. I am continually endeavoring to discover reasons to make zucchini noodles-can’t hold up to utilize this one!
Recipe doesn’t say when to cook zoodles. Should this happen between step #4 and #5? I will try almond to replace bread crumbs to make it paleo. Thanks for this recipe.
Hi, do you defrost the scallops first or cook frozen?
I’m not normally a zoodles person, but these paired perfectly with the scallops. In fact, I think I now like scallops more with zoodles than with regular pasta! We threw this together at the last moment as an extra dish last night (we had some Weathervane scallops in the freezer we needed to use, from this brand: https://lummiislandwild.com/our-seafood/alaskan-weathervane-scallops/), and it was a hit with both kids AND adults. Loved it.