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Scallops on Herbed Zucchini Noodles with Lemony Tomato Sauce

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Nutritional facts per serving (4 scallops, 23/cup zucchini, 1/4 cup breadcrumbs): 300 Calories; 7.1g Fat (sat 1.9g, mono 3.1g, poly 1g); 33g Protein; 25g Carb; 2g Fiber; Sugars 4g; Chol 61mg; Sodium 516mg; 72mg Calc; Smartpoints value per serving: 7

From: Weight Watchers One-Dish Recipes (Spring 2017)

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Scallops on Herbed Zucchini Noodles with Lemony Tomato Sauce 0 Picture

Ingredients

  • 1 1 1 Tbsp olive oil
  • 1 1 1 Tbsp olive oil
  • 1 1 1 Tbsp olive oil
  • 1 1 1 cup Panko breadcrumbs
  • 1 1 1 cup Panko breadcrumbs
  • 1 1 1 cup Panko breadcrumbs
  • 1 1/2 1 1/2 1/2 tsp lemon pepper
  • 1 1/2 1 1/2 1/2 tsp lemon pepper
  • 1 1/2 1 1/2 1/2 tsp lemon pepper
  • 16 16 1 1/2 large sea scallops (about 1 1/2 lbs)
  • 16 16 1 1/2 large sea scallops (about 1 1/2 lbs)
  • 16 16 1 1/2 large sea scallops (about 1 1/2 lbs)
  • Vegetable cooking spray
  • Vegetable cooking spray
  • Vegetable cooking spray
  • 2 2 1 1/4 (about 1 1/4 lbs)
  • 2 2 1 1/4 (about 1 1/4 lbs)
  • 2 2 1 1/4 (about 1 1/4 lbs)
  • 1 1/2 1 1/2 1/2 cups grape tomatoes, halved
  • 1 1/2 1 1/2 1/2 cups grape tomatoes, halved
  • 1 1/2 1 1/2 1/2 cups grape tomatoes, halved
  • 2 2 2 garlic cloves, minced
  • 2 2 2 garlic cloves, minced
  • 2 2 2 garlic cloves, minced
  • 2 2 2 strips fresh lemon peel
  • 2 2 2 strips fresh lemon peel
  • 2 2 2 strips fresh lemon peel
  • 3 3 3 Tbsp unsalted chicken broth
  • 3 3 3 Tbsp unsalted chicken broth
  • 3 3 3 Tbsp unsalted chicken broth
  • 1/8 1/8 1/8 tsp table salt
  • 1/8 1/8 1/8 tsp table salt
  • 1/8 1/8 1/8 tsp table salt
  • 2 2 2 tsp unsalted butter
  • 2 2 2 tsp unsalted butter
  • 2 2 2 tsp unsalted butter
  • 1/4 1/4 1/4 cup thinly sliced fresh basil leaves
  • 1/4 1/4 1/4 cup thinly sliced fresh basil leaves
  • 1/4 1/4 1/4 cup thinly sliced fresh basil leaves

Details

Servings 4
Cooking time 20mins

Preparation

Step 1

1. Heat 1 tsp of the oil in a large nonstick skillet over medium-high heat. Add the breadcrumbs and 1 tsp of the lemon pepper; cook, stirring frequently, until the breadcrumbs are golden brown, about 4 minutes. Transfer to a bowl and set aside.

2. Wipe the skillet dry with a paper towel; pat the scallops dry with a paper towel. Coat the scallops with cooking spray. Sprinkle with the remaining 1/2 tsp lemon pepper. Heat the skillet over high heat. Add the scallops and cook, without stirring, until browned, about 1 minute. Turn scallops over and cook until cooked through, about 30 seconds. Remove from the skillet; keep warm.

3. Spiralize zucchini (about 4 cups). Heat the remaining 2 tsps oil in skillet over medium-high heat. Add tomatoes and cook, stirring occasionally, until the tomatoes burst and release some juices, about 3 minutes. Stir in the garlic and lemon peel, and cook until fragrant, about 1 minute. Add broth and salt; cook until slightly reduced, about 1 minute. Add butter and swirl to melt. Remove from heat; add zucchini, and toss gently. Divide zucchini mixture among 4 plates; top with scallops, toasted breadcrumbs and basil.

4. Serve immediately.

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