Zoodles with Seared Scallops

Directions

Season the scallops. Pat the scallops dry with a paper towel. Sprinkle the top of the scallops with a tablespoon of salt and the Italian herb blend. Before flipping them over and seasoning the other side, press the seasoning into the scallop so it won’t fall off during the flip, but don’t RUB it in. This is risky because it could cause the scallops to fall apart.

In a large pan, heat the butter over low heat until it’s fully melted. When the butter is melted, add the zucchini noodles and stir for about a minute or two, softening the noodles and making them a brighter green color. After a few minutes, add the chicken broth and lemon juice and remaining salt, and turn the heat up to medium. Cover the pan and let cook for around 5 minutes.  

Take the lid off the pan and stir the noodles, but be careful not to break them! They are VERY delicate. By now, the noodles are fully cooked and should be taken off of the heat. Remove the noodles from the pan and put them on a plate for later. Leave the liquid in the pan and simmer the sauce for about 3 minutes.

Add the cherry tomatoes to the simmering sauce. Keep them on medium heat, stirring occasionally until they burst and are slightly charred. This happens the fastest on medium-high heat. When they are done turn off the heat.

You can cook the scallops while the tomatoes are cooking. I like my scallops cooked medium-well, and I find that this is what kids tend to like the most, too (or at least my little sister does). For this, cook the scallops in olive oil on medium heat in a pan for 1-2 minutes on each side.  You want the scallops to have a nice golden brown crust on both sides.

Grab a bowl or a plate, and add zoodles, scallops and tomatoes, and garnish with parmesan cheese and parsley.