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Scallops over zoodles

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    Scallops over zoodles Gluten Free

    Scallops are an excellent source of vitamin B12, which may help to protect you from Alzheimer’s disease and some forms of cancer.


    2 tablespoons extra-virgin olive oil
    20 large scallops, dabbed dry with a paper towel
    3 cloves garlic, minced
    1/2 cup low-sodium vegetable broth
    4 medium zucchini, cut into noodles (“zoodles”)
    1/2 cup shredded Romano asiago cheese
    2 tablespoons sliced green onions


    1. In a large skillet, heat oil over medium heat. Add scallops and cook for 2 minutes on each side or until browned. Remove from heat and set aside.
    2. Add garlic and cook until you can smell the garlic. Turn up heat to high, and add broth and “zoodles.” Cook until half of the broth has evaporated and “zoodles” are tender.
    3. Add scallops. Sprinkle cheese and green onions over the top.
    4. Enjoy warm.

    Makes 4 servings

    Recipe contains: milk

    Carb choices per serving: 1/2


    Don’t have a spiralizer (kitchen gadget to cut zucchini into “zoodles”)? You can use a vegetable peeler to cut the zucchini into thin strips instead.

    Nutrition Facts