For those of you on a low-carb, gluten-free or Paleo diet, you must try this dish. Not only is it quick, simple and fun to make, but it’s super healthy and full of nutrients, protein and fiber. After a long day at work then parenting and sometimes trying to get to the gym and run errands, it’s often hard to muster the energy to make a meal like this. My boyfriend, Matthew, suggested it. At first glance I thought it was going to take entirely too long for a week night, but I was wrong.
This recipe I’m sharing today is our own version of the one he found. It’s a meal you can make for a wind-and-dine party or for a quiet family dinner. And one more thing, if you’re not a fan of zoodles (I know everyone doesn’t like them as much as me), you can use any type of noodle or pasta you would like. Check out the recipe below and enjoy!
Ingredients
- 8 medium to large scallops
- 4 strips of bacon
- Juice from 1/2 lemon
- 1 garlic clove (minced)
- 2 tbs salted butter
- 4 medium zucchini
- 1-2 tbs olive oil
- 2 tbs fresh parsley (chopped)
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Cook bacon in a pan (you're going to need the grease later)
- While bacon is cooking, spiralize zucchini into zoodles and place in a bowl; toss zoodles with salt to help absorb some of the water
- Once bacon is cooked, break up into bite-sized pieces and place to the side
- Pour bacon grease into cast iron skillet on low to med heat until pan get hot
- Meanwhile, pat scallops dry with a paper towel and sprinkle/rub liberally with salt and pepper
- Once skillet is hot, add the scallops and cook 2-3 minutes on each side; remove from heat
- In a separate pan, heat olive oil over medium heat
- Add minced garlic and let the garlic flavor the olive oil
- Add zoodles and toss; continue tossing zoodles until soft but not mushy
- When zoodles are almost fully cooked, add all other ingredients to the pan (lemon juice, butter, chopped bacon and parsley)
- Fully mix everything together
- Plate the finished zoodles (should split across two plates)
- Top with scallops
- Add fresh ground pepper and grated parmesan (optional)
