A simple, restaurant-style dinner that comes together quickly! Tender, golden-brown scallops are coated in a rich garlic butter sauce and served over fresh zucchini ribbons for a light, flavorful, low-carb meal.
- letely dry
- 1 tablespoon butter or light butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 medium zucchini, sliced into thin ribbons
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes, optional
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley
- 1–2 tablespoons grated Parmesan, optional
👩🍳 Instructions
1. Prepare the zucchini
Use a vegetable peeler or spiralizer to cut the zucchini into long, thin ribbons. Set aside.
2. Season the scallops
Pat the scallops very dry with paper towels. Season both sides with salt, black pepper, and Italian seasoning.
3. Sear the scallops
Heat the olive oil in a large skillet over medium-high heat. Add the scallops in a single layer, leaving space between them. Sear for about 2–3 minutes per side, until deeply golden on the outside and opaque in the center. Transfer to a plate.
4. Make the garlic butter sauce
Reduce the heat to medium. Add the butter and minced garlic to the same skillet. Cook for about 30–60 seconds, just until fragrant. Stir in the lemon juice, lemon zest, and red pepper flakes.
5. Add the zucchini ribbons
Add the zucchini to the skillet and gently toss for 1–2 minutes, just until slightly softened while still retaining some texture. Avoid overcooking so the zucchini doesn’t become watery.
6. Finish and serve
Return the scallops to the skillet and spoon the garlic butter sauce over them. Garnish with fresh parsley and optional Parmesan.
🍋 Serving Tip
Serve immediately with an extra squeeze of lemon. For an even lighter meal, pair it with a simple green salad or steamed vegetables.
Per serving: approximately 300–350 calories | 25–30g protein | 8–10g net carbs, depending on the butter and scallop size.
