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Easy One-Pan Lemon Butter Scallops with Zucchini Noodles

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A quick and healthy one-pan meal featuring seared scallops in a lemon butter sauce served over fresh zucchini noodles. Ready in under 20 minutes, perfect for a light yet satisfying dinner.

Ingredients

Scale
  • 1 pound fresh or thawed frozen scallops (dry-packed preferred)
  • 3 medium zucchinis, spiralized into noodles (about 4 cups)
  • 3–4 garlic cloves, minced
  • 2 tablespoons fresh parsley, chopped (optional)
  • 3 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • Juice of 1 lemon
  • 1 teaspoon lemon zest (optional)
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • Grated Parmesan cheese for topping (optional)

Instructions

  1. Prepare the zucchini noodles: spiralize zucchinis to yield about 4 cups of noodles. Place in a colander, sprinkle lightly with salt, and let sit for 10 minutes to draw out moisture. Gently squeeze with paper towels to remove excess water.
  2. Pat scallops dry thoroughly with paper towels. Season both sides lightly with salt and pepper.
  3. Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When butter foams but before browning, add scallops spaced apart. Cook 2-3 minutes per side without moving to develop a golden crust. Flip carefully and cook another 2-3 minutes. Remove scallops and set aside.
  4. Lower heat to medium. Add remaining 2 tablespoons butter and minced garlic to skillet. Sauté garlic about 30 seconds until fragrant but not browned. Stir in lemon juice and zest. Let sauce simmer gently for 1 minute.
  5. Add zucchini noodles to skillet and toss gently in lemon butter sauce. Cook 2-3 minutes until just tender but still slightly crisp. Season with salt and pepper to taste.
  6. Return scallops to pan, nestling them on top of zucchini noodles. Warm through for 1 minute. Sprinkle chopped parsley over everything.
  7. Serve immediately, spooning remaining sauce over the top. Optionally, finish with red pepper flakes or Parmesan cheese.

Notes

Do not overcrowd the pan when searing scallops to avoid steaming. Pat scallops dry thoroughly for a good sear. Salt and drain zucchini noodles to prevent sogginess. For dairy-free, substitute butter with coconut oil and omit cheese. Sear scallops in batches if needed. Reheat leftovers gently on stovetop to avoid toughening scallops.

Nutrition

Keywords: scallops, lemon butter, zucchini noodles, one-pan meal, healthy dinner, quick recipe, low-carb, seafood

Find it online: https://emmaoven.com/easy-one-pan-lemon-butter-scallops-with-zucchini-noodles-recipe-for-quick-healthy-dinner/