Pan Seared Asian Scallops with Zucchini Noodles

Pan Seared Asian Scallops

Seafood | February 22, 2016 | By

What could be better than sweet, succulent scallops? I served this dish to my husband this week and we were very happy campers! The scallops have a complimentary sweet and spicy flavor, and they literally melt in your mouth! I prepared it with a side of zucchini noodles that are both tasty and healthy. Of course, you could serve these scallops with a side of pasta and it would be amazing as well!

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Pan Seared Asian Scallops with Zucchini Noodles
Recipe type: 6
  • ¼ cup reduced sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 1 tablespoon sesame oil
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon cornstarch
  • 1½ pounds sea scallops
  • Salt and pepper
  • 2 tablespoons canola oil
  • 2 large zucchinis
  • 2 tablespoons chopped fresh cilantro
  • Toasted sesame seeds for garnish
  1. In a medium bowl, whisk together soy sauce, rice vinegar, honey, garlic, sesame oil, red pepper flakes, and cornstarch. Add scallops into bowl and marinate for at least 10 minutes. Remove scallops but reserve marinade.
  2. Meanwhile, using a spiral vegetable cutter, make spaghetti-like noodles with zucchini. Pat dry with paper towels to remove moisture.
  3. Heat a heavy saute pan or cast iron pan on medium-high heat and add oil. Sprinkle scallops with salt and pepper. Sear scallops on one side 3 to 4 minutes until golden brown. Cook on other side for about 2 minutes more. Add half of the marinade to the pan to coat the scallops. Remove scallops to a dish and keep warm. Add in the zucchini noodles to the pan and cook quickly until sauce coats the zucchini. Serve immediately with the scallops on the side or on top of the zucchini. Garnish with chopped cilantro and sesame seeds.
To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.

Thai Coconut Curry Seafood Bowl

If you’re feeling the love for Thai food on a cold, winter’s day, this dish will surely bring on the body heat! This comforting bowl of yum will fulfill your soup and seafood craving. I like to see what’s calling my name at the seafood market for this dish. Really, you can add any type of fresh seafood! This dish tastes just as good with a nice, sturdy white fish, fresh mussels, and calamari. And don’t forget the side of rice! 

Thai Coconut Curry Seafood Bowl
Recipe type: 4
  • 1 tablespoon canola oil
  • 2 shallots, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons red curry paste
  • 1 13-oz. can lite or regular coconut milk
  • 1 cup low sodium chicken broth
  • 1 tablespoon sambal oelek (hot chili paste)
  • 2 tablespoons fish sauce
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon fresh lime juice
  • ½ cup thinly sliced button mushrooms
  • 8 large shrimp, peeled and deveined
  • 8 large scallops
  • Handful chopped fresh basil and cilantro
  • 2 cups cooked brown rice
  1. Heat oil in large saucepan or wok. Sautee shallots, garlic and ginger for 3 to 5 minutes. Add red curry paste and stir to coat. Add coconut milk, chicken broth, sambal oelek, fish sauce, and soy sauce. Simmer for 15 minutes on low. Add lime juice and sliced mushrooms, then add scallops for 2 minutes. Then add shrimp. Keep on low heat for another 3 minutes and remove from heat. Make sure scallops are just cooked and add basil and cilantro. Place scoop of brown rice at bottom of bowl and top with seafood mixture.
Sambal Oelek can be found at specialty Asian markets and select grocery stores like World Market.