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Scallops with Pesto Zucchini Noodles and Burst Tomatoes

I’ll admit, I’m into the veggie noodle trend.  When I walk into the grocery store and see all of the beautiful veggie noodles lined up I just can’t pass them up.  Carrot noodles, beet noodles, turnip noodles, I’ll take them all!  As the weather gets warmer and we tend to opt for lighter meals, veggie noodles are an excellent option.  I also tend to eat more seafood this time year, these scallops with pesto zucchini noodles and burst tomatoes are the perfect recipe for the season.

This recipe couldn’t be simpler.  Seared scallops are so delicious and only take 4-5 minutes to cook.  Adding a few grape tomatoes to the pan and letting them “burst” while cooking brings a wonderful sweetness.  If you buy the zucchini already noodled (is that a word?) you can have this dinner on the table in 10 minutes.

Have you been using veggie noodles?  Let me know how you’re using them!

Check out this recipe and some other great food bloggers at Cook Blog Share and at Fiesta Friday.

Zucchini Noodles

scallops cooking

scallops with pesto Zucchini noodles and burst tomatoes

Print Recipe
Scallops with Pesto Zucchini Noodles and Burst Tomatoes
Seared scallops pair perfectly with these light pesto zucchini noodles.
scallops with pesto zucchini noodles and burst tomatoes
Cook Time 10 minutes
Servings
people
Ingredients
Cook Time 10 minutes
Servings
people
Ingredients
scallops with pesto zucchini noodles and burst tomatoes
Instructions
  1. Heat oil in a pan on medium high eat. Season scallops with salt and pepper. Add scallops to pan when hot and sear until each side is lightly browned, about 2-3 minutes per side.
  2. While the scallops are cooking add the zucchini noodles, pesto and tomatoes to a large pan on medium heat. Cover to create steam and allow the tomatoes to burst.
  3. Place the noodle mixture in a plate and top with scallops. Top with a bit of coarse salt and enjoy!
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