Scallop Scampi with Zucchini Noodles

• Gluten free
• Paleo

• Seafood

  • 10 Scallops

• Produce

  • 1 cup Cherry tomatoes, fresh
  • 1 Cilantro
  • 5 Garlic cloves
  • 1/2 Red onion, medium size
  • 2 Zucchini, large

• Baking & Spices

  • 1 Red pepper flake
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on gardeninthekitchen.com

Description

Ingredients

• 2 large zucchini (about 4-5 cups of zucchini noodles)
• 1 cup fresh cherry tomatoes
• ¼ cup olive oil
• 5 garlic cloves
• 10-12 scallops
• ½ medium size red onion
• salt and pepper, to taste
• cilantro, garnishing
• red pepper flake (optional)

Directions

• Heat the oil in a non-stick skillet, add the fresh pressed garlic and cook until fragrant (about 2 minutes).
• Add the cherry tomatoes (whole) the red onion, thinly sliced and scallops. Sprinkle with salt and pepper to taste and cover if possible. Let it cook for about 12-15 minutes in medium-low heat, turning the scallops half-way through.
• Meanwhile, pass the zucchini through the spiralizer to make the noodles. I leave the skin on. Than transfer the zucchini noodles on a large piece of paper towel and squeeze (or pat dry) to absorb the extra moisture.
• Add the zucchini noodles to the skillet, cover and cook for another 3 minutes.
• Uncover the skillet and stir the zucchini in with the sauce and scallops. Garnish with cilantro, adjust the salt and pepper if needed. Serve hot.