Let’s Taco bout Zoodles, because they were absolutely perf in this Brown Butter Scallops with Zoodles.
Happy Thursday beautiful friends! So before we get into these brown butter scallops with zoodles, I’m going to start by saying zoodles have never been particularly popular at my house. That all changed one evening.
After being so sick and tired of the zoodles that were all leaky (yes, that is my technical term), I had almost decided to give them up for good.
Then I thought to myself, Brookie! You love roasted zucchini, why don’t you make roasted zoodles?!
I am proud to report this was a fabulous idea.
Basically, using a spiralizer, I spiraled out my zucchini. Then I stuck those bad boys in a strainer and sprinkled evenly with salt. After that, you let them sit to get excess moisture out. In about 10-15 minutes, place zoodles in a clean towel or paper towel and wring them out to dry off. You are basically on your way to the to roasted zoodle town, and it’s a treat friends.
So the inspiration for this Brown Butter Scallops with Zoodles hit me hard one afternoon.
I was hosting a dinner party with some friends and made it with bucatini, because you know… Dinner party. And it was so good, I was CONVINCED serving it with roasted zoodles would be a great idea. And friends, it was.. It was such a good idea.
If you have never had scallops, this brown butter scallops recipe is a great way start. When cooked correctly, scallops have a creamy decadence to them. The acid from the lemon and capers then balance it perfectly.
Anyways, this brown butter scallops with roasted zoodles are sure to hit the spot. They are paleo friendly, whole30 compliant, and keto. So get spiralizing friends!!
Brown Butter Scallops with Roasted ZoodlesPrint Recipe
- 4 Large Zucchinis, spiralized
- 2 tbsp Olive Oil
- Brown Butter Scallops:
- 1 pound, Scallops, patted dry
- 1 tbsp Olive oil
- 2 tbsp Ghee/Butter
- 1 tbsp Lemon Juice
- 3 tbsp Capers
- 1/4 cup Parsley, chopped
- 3 tbsp Pine Nuts, toasted
Place zoodles in a colander over a mixing bowl
Sprinkle with salt and mix
Preheat oven to 400 degrees
Allow to sit for 10-15 minutes (sucks moisture out)
Using a clean towel or paper towel, wring out zoodles to remove excess water
Toss zoodles in olive oil and place on sheet tray
Bake for 12-15, until roasted
Brown Butter Scallops:
Season scallops with salt and pepper
Heat olive oil in skillet until smoking hot
Add scallops and cook on one side for about 3 minutes, until golden
Flip and add butter/ghee
Cook until there is a nutty aroma about 3 minutes
Lemon Juice, 2 tbsp chopped parsley, and capers
To assemble place zoodles on plate
Add Scallops and brown butter sauce
Top with pine nuts, capers, and chopped parsley