Dinner/ Gluten Free/ Healthy/ Keto/ Whole30

Brown Butter Scallops with Zoodles

April 18, 2019

Let’s Taco bout Zoodles, because they were absolutely perf in this Brown Butter Scallops with Zoodles.

Brown Butter Scallops with Roasted 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.

Brown Butter Scallops with Roasted Zoodles

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.

Brown Butter Scallops with Roasted Zoodles

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 Zoodles

Brown Butter Scallops with Roasted Zoodles

Serves: 4
Cooking Time: 30 Minutes


  • Zoodles:
  • 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

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Brown Butter Scallops with Roasted Zoodles
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