Pan Seared Weathervane Scallops and Zucchini Noodles With Tarragon Butter
February 28th, 2024A Scallop Pasta a Vegetable-Forward Twist
This scallop pasta is made with zucchini noodles in place of a traditional pasta, for a dish that's light yet satisfying. In place of a carb-rich pasta, the zucchini “noodles” add a lightness to this recipe. Once they soften in the skillet, they absorb the herby butter sauce and become a flavorful vegetable base to seared weathervane scallops. The seasonal addition of asparagus makes the dish a wonderful option for a spring dinner. For a summer-y twist, try substituting green beans or sliced fennel, which also cook quickly but stay delightfully crisp-tender.
If you have extra zucchini noodles left that you haven’t used in this dish, try making a different seafood zoodle recipe with Seared Pacific Cod. Alternatively, if you don’t have zucchini noodles or a spiralizer in your kitchen, this recipe can be made with any variety of pasta.
Pan Seared Weathervane Scallops and Zucchini Noodles With Tarragon Butter
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
20 minutes
Total time
30 minutes
Yield
4 servings
Ingredients
- 1 (20 oz.) pack weathervane scallops
- Salt & pepper
- 2 tablespoons high-heat cooking oil
- ½ cup white wine
- 5 tablespoons unsalted butter
- 6 cloves garlic, minced
- 2 teaspoons fresh oregano, chopped
- 2 teaspoons fresh tarragon, chopped, plus more for serving
- 2 teaspoons fresh chives, chopped
- 1 teaspoon onion powder
- ½ teaspoon red pepper flakes
- 1 bunch asparagus, trimmed and cut in half lengthwise
- 4 medium zucchini, spiralized (about 6 cups zucchini noodles)
- 1 lemon, plus more for serving
Instructions
1. Prepare scallops by patting them dry with a clean kitchen towel or paper towel. Season with salt and pepper.
2. Preheat a large skillet over high heat. When hot, add enough oil to cover the bottom of the pan. Once oil shimmers, add the scallops gently to the skillet, making sure you don’t overcrowd them — do this in batches if needed. Allow the scallops to sear undisturbed for about 3 to 4 minutes. Flip scallops and allow to sear for 1 more minute, until barely cooked through. Transfer to a paper towel to drain seared side up.
3. Deglaze the pan with white wine, scraping the charred bits from the bottom of the pan. Lower the heat to medium and add the butter. Once melted, add the garlic and allow to cook until fragrant, about 1 minute.
4. Add herbs, onion powder, red pepper flakes, and asparagus. Cook for 3 minutes, tossing to coat evenly in the sauce. Add the zucchini noodles and cook for an additional 2 minutes, until all vegetables are al dente. Add scallops back to the pan along with lemon juice and toss to coat evenly. Salt and pepper to taste.
5. To serve, divide between 4 plates and garnish with fresh lemon wedges and more chopped fresh herbs.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
