Pan-seared scallops and herb sauce on raw zucchini ‘noodles’

Wow. All of a sudden it feels like summer out there and I want to eat all the fresh, healthy things. My garden is overflowing with tender young herbs which are finding their way into all kinds of dishes.  Before I tell you about this particular dish, I wanted to take a moment to explain why you haven’t been hearing from the Constantly Cooking kitchen as often as in the past. The reason is a happy one: I have a new-ish baby, in the form of a second blog. You can find me at Paula Roy’s whole foods in half the time over at the amazing Yummy Mummy Club; it was an honour to be asked to contribute recipes to this national blogging site. I even get to make a little bit of money in the process, so that’s all kinds of awesome for me! If you want to keep track of what’s happening over there, I encourage you to check back at the YMC site regularly, or follow me on Twitter/Instagram (@paulajroy), or follow Constantly Cooking on Facebook, where I cross-post all the recipes.

Enough about me. Now let’s talk about scrumptious scallops, perched on a bed of raw zucchini noodles and bathed in a buttery herb sauce. It’s probably the best thing I tasted all week (and that’s saying a lot, because I also ate this and drank this!) It’s one of those fantastic meals that comes together in mere moments and leaves you satisfied but not stuffed, particularly because the strands of raw zucchini are just so light and lovely.


For the noodles:

  • 2 medium zucchini

For the scallops:

  • 1 lb. (454g) large sea scallops
  • 1 tablespoon (15 mL) butter
  • 1 tablespoon (15 mL)extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

For the sauce:

  • 3 tablespoons (45 mL) butter, divided into 4 pieces
  • 2 tablespoons (30 mL) finely minced shallot (about 1 medium)
  • 1/4 cup (60 mL) dry white wine
  • 1/4 cup (60 mL) finely chopped mixed fresh herbs, (I use dill, parsley, chives)
  • 1 teaspoon (5 mL) finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 2 lemon wedges


Note: Be sure to have all your ingredients prepped for the ‘noodles’ and sauce before you begin searing the scallops. And try to not to be impatient as you sear them – they need high heat and no jostling to develop that nice seared crust.

  • If they haven’t already been removed, detach the tough abductor muscle from the side of each scallop. Place them on clean paper towel and lay another sheet of paper towel on top and gently pat them dry. You want them nice and dry going into the pan. Refrigerate until ready to cook.
  • Wash the zucchini and trim off both ends. Use a spiralizer (spiral cutter) or coarse grater to shred the zucchini into noodle-like strands. Divide among two broad soup plates (bowls) and set aside.
A spiral slicer (sometimes called a spiralizer) is a great gadget to turn vegetables into noodles.

A spiral slicer (sometimes called a spiralizer) is a great gadget to turn vegetables into noodles.

  • Heat a 10- or 12-inch skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter and heat until almost smoking. Place the scallops in the pan in a single, uncrowded layer.
  • Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes.
  • Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes.
  • Take the pan off the heat, transfer the scallops to a plate, and cover to keep warm. Let the pan cool for a minute before you make the sauce.
  • Return the pan to medium heat. Add one piece of the butter and the shallots and sauté until the shallots begin to soften, about 1 minute.
  • Add the wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Taste and add salt and pepper as needed.
  • Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them then place warmed scallops atop zucchini noodles and drizzle sauce over top.
  • Serve immediately with lemon wedges.

Serves 2.


About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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2 Responses to Pan-seared scallops and herb sauce on raw zucchini ‘noodles’

  1. Chris Cavanaugh says:

    Paula, Muchas Gracias por todos.
    This is Chris Cavanaugh talking to you. I love scallops and this recipie is on my to do list.
    Check out my new blog And tell Molly and your sisters about it.

    • Paula Roy says:

      Hi Chris – so wonderful to hear from you! Thanks for chiming in and I will certainly check out your blog and share with Mollie and my sisters. Hope all is well and happy cooking (and eating)!

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