{"id":287,"date":"2019-06-24T01:52:35","date_gmt":"2019-06-24T01:52:35","guid":{"rendered":"https:\/\/gf-veg.com\/?p=287"},"modified":"2020-07-04T01:08:33","modified_gmt":"2020-07-04T01:08:33","slug":"scallops-with-zoodles","status":"publish","type":"post","link":"https:\/\/gf-veg.com\/scallops-with-zoodles\/","title":{"rendered":"Scallops with zoodles (zucchini noodles)"},"content":{"rendered":"

My sweet husband was out of town recently for a hiking trip. We missed him terribly here at home, but if there\u2019s only one good thing about him traveling, it\u2019s this: I get to add ingredients to the meal plan that I like but he doesn\u2019t! <\/span><\/p>\n

He\u2019s particular about the texture of food, and he doesn\u2019t like the “squishiness” of scallops! But I adore them — when they\u2019re done right — so they are a delicacy I indulge in during his out-of-town ventures. Not only do they taste like divine buttery deliciousness, but they provide an extremely low fat source of protein. <\/span><\/p>\n

In this dish, I\u2019ve cooked the scallops in white wine<\/strong>, a common preparation method because it flavors the scallops so beautifully. Then I\u2019ve paired them with onions, garlic, and zoodles<\/strong> (also known as zucchini noodles, or spiralized zucchini<\/strong>) to add a hearty dose of veggies.<\/span><\/p>\n

Shopping for and preparing the best scallops<\/span><\/h2>\n

When you shop for scallops, look for ones that are sustainably sourced and <\/strong><\/span>Fair Trade Certified<\/strong><\/a>.<\/strong><\/a> Surprisingly, I\u2019ve found that these actually don\u2019t cost any more than other traditionally harvested scallops. Fair Trade Certified seafood items support local fishing communities and ensure that people who harvest and package the scallops are treated fairly during the process.<\/span><\/p>\n

One brand I use and like is Bristol Fair Trade Certified<\/span><\/a> of USA origin.\u00a0<\/span><\/p>\n

If your scallops are frozen, you can quickly thaw them by putting them in a plastic baggie, sealing the bag, and placing it in a bowl of cold water for half an hour. To ensure the bag stays submerged, you can place another bowl on top. Be sure to cook the scallops right away after they\u2019re thawed.<\/span><\/p>\n

When preparing this or any other recipe, keep an eye on the salt content of your scallops<\/strong>. Many scallop recipes call for you to add salt, but you\u2019ll find that packaged scallops already have very high sodium content already. There\u2019s no need to add even more.<\/span><\/p>\n

Cooking the onion and scallops<\/span><\/h2>\n

Before you get started, note that you may be starting this part of the process at around the same time as you start the zoodles in the next step.<\/span><\/p>\n

Heat the oil in a large nonstick skillet over medium heat until fragrant. Add the onion and cook for 10 minutes, stirring occasionally. <\/span><\/p>\n

I cooked the onions for additional time and stirred them infrequently to give them a slightly \u201ccaramelized\u201d flavor. I use the term loosely because they weren\u2019t technically caramelized, but rather very well done to the point where that distinctive caramelized flavor began to appear. If you have the time available to make true <\/span>caramelized onions<\/span><\/a>, they would be phenomenal in this recipe.\u00a0<\/span><\/p>\n

Add garlic to the pan and cook for 1 additional minute, stirring frequently.<\/span><\/p>\n

Add the white wine and cook for about 1 minute or until most of it evaporates. This is an optional step, but it adds to the depth of the flavors, and I recommend it. I wish you could smell how fragrant and amazing the skillet was at this step!<\/span><\/p>\n

\"Onions<\/p>\n

Add scallops to the pan, making sure that they\u2019re making full contact with the pan. Heat for 2 minutes on each side or until done.<\/span><\/p>\n