Garlic Sautéed Scallops with Zucchini Noodles

New home, new location, new website name and look, and new brown hair... (WHAAAT!?) It kind of scares me when I casually walk by a mirror and see someone with dark hair next to me, then realize that it's me.


Anyways, back to food, and getting used to being a brunette. So this is my favorite meal I've eaten on my paleo journey thus far. It's easy, only a few ingredients, and so good. Besides, scallops are the only seafood we'll let ourselves buy, because it's Patrick's job to go out diving and keep fish in the freezer... and not naming any names or anything, but someone has been slacking a little in that department...

Ingredients - feeds 2 people:
8-10 large scallops (turns into about .75 lbs if you're buying smaller scallops)
1/2 stick of grass fed butter 
2 cloves of garlic
Salt and Pepper
1 large zucchini, or 2-3 small zucchinis

Directions:
Melt the butter in a pan on medium to medium high heat. Mince the two cloves of garlic and add to the butter (I use this Pampered Chef garlic press, an amazing feat of kitchen engineering). 
Once the butter is melted, add the thawed scallops.
Sprinkle with salt and pepper.

While the scallops are cooking and your kitchen is starting to smell amazing, use a peeler to peel "strips" of the zucchini, down to where the seeds start. I save the inside of the zucchini with the seeds for another meal. You won't be cooking the zucchini, it's delicious raw. 


The directions on my large Costco scallops said to only cook for 5 minutes or until "opaque" in the middle, but it turned into about 12 minutes, turning them a couple times. I like them to look a little browned, with the garlic starting to glaze the scallops (yummmmm). 


Once everything is cooked, toss the zucchini with the scallops and melted garlic butter sauce in a bowl, and DONE, except for enjoying your delicious dinner. 

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