Lemon-Herb Seared Scallops Over Zucchini Noodles with White Wine Pan Sauce

Method

1. Pat the scallops completely dry with paper towels — this is critical for achieving a golden sear. Season generously with salt, pepper, and a pinch of red pepper flakes on both sides. Let them rest at room temperature while you prepare the zucchini noodles.

2. Spiralize the zucchini into thin noodles. Don't overcrowd the pan — work in batches if needed. Heat 1 tablespoon olive oil in a large non-stick skillet over high heat until it shimmers and just begins to smoke.

3. Carefully place scallops in the pan in a single layer, spacing them apart. Sear without moving for 2 minutes until the bottom develops a deep golden crust. Flip and cook another 1-2 minutes until just opaque throughout. Remove to a plate and tent with foil.

4. Reduce heat to medium. Add remaining olive oil and butter to the pan. Sauté shallots for 1 minute until translucent, scraping up any browned bits. Add garlic and cook 30 seconds until fragrant — watch carefully to prevent burning.

5. Pour in white wine and let it reduce by half, about 2 minutes, swirling the pan. Add lemon juice, zest, and any accumulated juices from the scallop plate. Simmer for 1 minute.

6. Add zucchini noodles and toss gently for 1-2 minutes until just tender but still slightly crisp. Remove from heat. Fold in fresh parsley and dill.

7. Divide zucchini noodles between plates. Top with seared scallops. Drizzle the pan sauce over everything and serve immediately with lemon wedges.