Scallops and Spinach over Zoodles (Zucchini Noodles)
Updated: Jul 26
3 Medium Zucchini, Spiralized
2 lbs. Scallops (Sea or bay scallops either is fine)
3 T butter
4 T Olive oil
3 cloves garlic, sliced thin
2 large shallots, diced
1 Bag of fresh Spinach
1 T fresh lemon juice
1/4 Cup White wine
Rinse and drain the scallops.
Sauté the zucchini noodles, garlic, shallots, salt & pepper in the olive oil and butter in a large skillet. Add the lemon juice and white wine and simmer for 10 minutes, or until the zucchini is soft and tender.
Add the fresh spinach and scallops and cook until the scallops are tender, but not over-cooked.
Serve with a side salad and you have a yummy seafood low carb meal!