Lemon-Herb Seared Scallops over Zucchini Noodles

Method

1. Pat scallops completely dry with paper towels—this is critical for achieving a golden sear. Season generously with salt and pepper on both sides. Let rest at room temperature for 10 minutes.

2. Spiralize zucchini into noodle-shaped ribbons. If using a knife, cut zucchini into thin ribbons lengthwise. Set aside.

3. Heat 1 tbsp olive oil in a large stainless steel skillet over medium-high heat until oil shimmers and flows easily. Place scallops in a single layer without crowding—work in batches if needed. Sear without moving for 2 minutes until a deep golden crust forms.

4. Flip scallops and add butter, garlic, and thyme to the pan. Baste continuously for 90 seconds until scallops are just opaque and register 63°C on an instant-read thermometer. Remove scallops to a plate, leaving aromatics in pan.

5. Add white wine to deglaze the pan, scraping up browned bits (fond). Let reduce by half, about 1 minute. Add lemon juice, zest, and red pepper flakes. Swirl to combine.

6. Add zucchini noodles to the pan with remaining olive oil. Toss gently for 2-3 minutes until just tender but still with slight bite—zucchini noodles should not become waterlogged.

7. Divide noodles between two bowls. Arrange scallops on top. Spoon pan sauce over everything. Garnish with parmesan and fresh parsley. Serve immediately.