Date Night Sea Scallops

Treat someone special to this elegant yet easy dinner: perfectly seared sea scallops served over zucchini noodles with vibrant basil pesto. It's light, flavorful, and ready in under 30 minutes. If you’ve seen scallops on a menu and felt they were too difficult to make at home, rest assured you will feel like an award-winning chef with this approachable preparation. Scallops don’t even have to be an expensive option for a pescatarian dinner. They can be purchased frozen at many big-box stores and grocers.

Author: Pesto & Potatoes

Category: Eggs Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 2 servings

Calories: 1,061 kcal per serving

Ingredients

8 - scallops
4 tablespoons - ghee
1 tbsp - olive oil
⅛ - Flaked sea salt
⅛ - black pepper
1 - lemon
2 cups - zucchini noodles
1 tbsp - Dairy-Free Pesto

Instructions

In a large skillet on high heat, melt together ghee and olive oil. Once hot, reduce heat to medium-high.
Pat scallops dry with a paper towel and season liberally with sea salt and cracked black pepper.
Carefully place scallops into skillet, cooking for 3 minutes. Use tongs or a spatula to flip and cook for an additional 3 to 4 minutes, until a browned “crust” forms and scallops are cooked through.
Plate scallops on a bed of prepared squash or zucchini noodles. Garnish with Dairy-Free Pesto and zested lemon.