Lemon-Herb Seared Scallops over Garlicky Zucchini Noodles

Method

1. Step 1 — Dry the zucchini. Spiralize the zucchini into 3 mm noodles and toss with 1/4 tsp salt in a colander set over the sink. Leave 10 minutes, then gather in a clean kitchen towel and squeeze firmly — you should wring out 2–3 tbsp of water. Skipping this is why most zucchini-noodle plates end up as soup.

2. Step 2 — Dry the scallops. Pat each scallop bone dry with paper towel and pull off the small tough side muscle. Stand them on a plate lined with fresh paper towel, uncovered, while you prep everything else. A wet scallop steams; a dry one browns.

3. Step 3 — Toast the pine nuts. Put a 12-inch heavy skillet (cast iron or stainless, not nonstick) over medium heat. Add the pine nuts and shake for 2–3 minutes, until they smell faintly of popcorn and turn pale gold. Tip out onto a plate to cool.

4. Step 4 — Build the herb mix. In a small bowl, rub the lemon zest into the chopped parsley, tarragon, basil and red pepper flakes with your fingertips until it smells sharp and green. Keep the lemon juice in a separate cup.

5. Step 5 — Sear the scallops. Heat 2 tsp of the olive oil in the skillet over high heat until it shimmers and sends up the first thin wisp of smoke. Season the scallops with salt and pepper on one side only and lay them in, seasoned side down, 2 cm apart. You want a hard, continuous sizzle — a sputter means the pan is too cool. Do not move them for 90 seconds, until a deep amber crust forms. Flip, drop in the butter and sliced garlic, and spoon the foaming butter over the tops for 60–90 seconds, until the scallops are opaque through and register at least 63°C/145°F at the centre. Move to a warm plate.

6. Step 6 — Make the pan sauce. Take the skillet off the heat, pour in the white wine and scrape the browned fond loose with a wooden spoon. Add the lemon juice and any juices that have pooled under the scallops. Return to medium heat and reduce for about 30 seconds, until slightly syrupy. Pour into a small bowl and wipe the pan.

7. Step 7 — Flash-cook the noodles. Add the remaining 1 tsp olive oil to the skillet over high heat, add the drained zucchini noodles and toss constantly for 60–90 seconds — just until they lose their raw snap but still bite back. Add the cherry tomatoes for the final 30 seconds. Season with salt and pepper and divide between two warmed bowls.

8. Step 8 — Plate. Spoon the pan sauce over the noodles, set the scallops on top, then scatter over the lemon-herb mix, toasted pine nuts and grated Parmigiano-Reggiano. Eat immediately, while the crust is still crisp.