Date Night Scallops with Pesto
Scallops with pesto features seared sea scallops over zucchini noodles with basil pesto, ready in less than 30 minutes. An easy dish that looks like it came from a restaurant kitchen.
Servings: 2
Ingredients
- 8 to 10 scallops depending on size
- 2 medium zucchini spiralized into noodles
- 4 tablespoons ghee
- 1 tablespoon olive oil
- Kosher salt
- Cracked black pepper
- 1 lemon zested, optional for garnish
- ⅓ cup Dairy-Free Pesto for serving
Instructions
- In a large skillet over medium heat, sauté zucchini noodles for 2 to 3 minutes, just until softened. Remove from skillet and set aside.
- In the same skillet on high heat, melt together ghee and olive oil. Once hot, reduce heat to medium-high.
- Pat scallops dry with a paper towel and season liberally with sea salt and cracked black pepper.
- Carefully place scallops into skillet, cooking for 3 minutes. Use tongs or a spatula to flip and cook for an additional 3 to 4 minutes, until a browned "crust" forms and scallops are cooked through.
- Plate scallops over the zucchini noodles. Drizzle with Dairy-Free Pesto and finish with zested lemon, as desired.