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

A fresh, healthy dish that tastes like summer!

My garden is overflowing with tender young herbs which are finding their way into all kinds of dishes, like these scrumptious scallops, perched on a bed of raw zucchini noodles and bathed in a buttery herbed 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 pound (454 grams) 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

Method

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.
• Heat a 10- or 12-inch skillet over medium-high heat for 1 – 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 – 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 – 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 – 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.