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.

Ingredients

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

Directions

  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

First Published: 07/30/2018
Last Reviewed: 07/30/2018

Scallops over "zoodles"
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.
Scallops over zoodles nutrition label