I love scallops, but rarely make them at home. My former coworkers would always know what I was going to order when there were scallops on the menu. Ha! I’m not sure why I don’t make them at home, but now that I have this recipe, I’ll be making them more often.
My husband and I both loved the zoodles, the lemony sauce and the crispy bacon. I used bay scallops, but I bet this would be delicious with sea scallops. Maybe next time! I also need to work on my searing technique. I think my scallops were a not dry enough – make sure you press out the water.
1 lb petite bay scallops, cleaned and rinsed
6 slices bacon
olive oil
4-6 medium zucchini
2 tsp garlic powder
squeeze of fresh lemon juice
salt and fresh ground pepper
On a paper towel, spread out the scallops and place another layer of paper towel on top. Press down gently to absorb excess moisture to dry out the scallops. Set aside with the scallops still covered.
Cook the bacon – I bake my bacon since it makes for easy cleanup. While the bacon is cooking, use a spiralizer or julienne peeler to make your zucchini noodles. After the bacon is cooked, chop into pieces.
In a large saucepan, add the olive oil over medium high heat. Add the noodles, garlic powder and season with salt and pepper. Saute until they just start getting soft , about 3 to 5 minutes. Transfer the noodles to a bowl and toss with 2/3 of the chopped bacon and a squeeze of lemon juice. Set aside.
Place the saucepan back on the stove and add a little more olive oil. Add the scallops and sear until golden brown on the bottom, about 2 minutes. Toss the scallops to sear the other side until golden brown. Once cooked, toss with the noodles and bacon. Divide and top with remaining bacon.
Source: Meatified
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