Mediterranean Zucchini Noodles With Seared Scallops
Tender, quick-cooking scallops help get dinner on the table fast! They join zucchini ribbons, roasty pine nuts, shallot, garlic and Girard’s® Champagne Dressing, and get a fresh finish thanks to basil and lemon zest.
Ready In: 20 Minutes
Prep Time: 10 Minutes Cook Time: 10 Minutes
Heat small skillet over medium heat. Add pine nuts and toast, shaking pan, until golden brown. Place pine nuts in bowl.
Slice zucchini into long ribbons with vegetable peeler.
Heat 1 tablespoon oil in sauté pan over medium heat. Add shallot and sauté a few minutes, until soft. Add garlic and sauté another minute. Add zucchini and dressing and toss 2 to 3 minutes, until tender but still crisp.
Add basil and lemon zest. Season with salt and pepper and stir. Set aside.
Pat scallops dry. Season with salt. Heat butter in skillet. When very hot, add scallops and sear 1 to 2 minutes per side, until golden brown.
Divide zucchini noodles among bowls. Add 3 scallops to each bowl. Spoon pan sauce over top noodles and scallops. Sprinkle pine nuts on top.
