Lemon-Herb Seared Scallops over Zucchini Noodles

Method

1. Step 1: Prepare the zucchini noodles first. Using a spiralizer, cut zucchini into thin noodle-like strands. If using a julienne peeler, peel lengthwise to create ribbons. Set aside on paper towels to absorb excess moisture.

2. Step 2: Pat the scallops completely dry with paper towels—this is critical for achieving a golden sear. Season generously with salt, pepper, and a light dusting of the lemon zest. Let rest at room temperature for 5 minutes.

3. Step 3: Heat 1 tbsp olive oil in a large stainless steel or cast iron skillet over high heat until the oil shimmers and flows easily when tilted. The pan should be nearly smoking. Carefully place scallops in a single layer, spaced apart.

4. Step 4: Sear scallops without moving them for 2 minutes. You'll hear a distinct sizzling sound initially, then it will quiet as the surface caramelizes. Look for deep golden-brown crust formation on the bottom edges.

5. Step 5: Flip each scallop using tongs. The underside should show even caramelization with no white spots. Cook for another 1-2 minutes until just opaque throughout. Remove scallops to a plate and tent with foil.

6. Step 6: Reduce heat to medium. Add remaining 1 tbsp olive oil to the pan. Sauté garlic and red pepper flakes for 30 seconds until fragrant—you'll smell the sharp, sweet aroma of roasted garlic. Add cherry tomatoes and cook 2 minutes until they begin to soften and release their juices.

7. Step 7: Pour in white wine, scraping up the browned bits (fond) from the bottom of the pan. Let simmer for 2 minutes until reduced by half. The liquid should coat a spoon and smell intensely of wine and tomato.

8. Step 8: Add zucchini noodles, capers, and half the lemon juice. Toss gently for 2-3 minutes until just tender but still slightly crisp (al dente). The noodles should retain some texture, not become mushy.

9. Step 9: Return scallops to the pan, nestling them among the noodles. Drizzle with remaining lemon juice, sprinkle with fresh parsley and thyme. Remove from heat immediately—the residual warmth will finish the dish without overcooking the scallops.