Note that you will start cooking the onion and scallops at around the same time as you start the zoodles.

Heat the oil in a large nonstick skillet over medium heat until fragrant. Add the onion and cook for 10 minutes, stirring occasionally.

Add garlic to the pan and cook for 1 additional minute, stirring frequently.

Add the white wine and cook for about 1 minute or until most of it evaporates.

Add scallops to the pan, making sure that they’re making full contact with the pan. Heat for 2 minutes on each side or until done.

Roughly around the same time you start cooking the onion and scallops mixture, start cooking frozen zoodles in another pan.

Preheat a nonstick skillet over medium-high heat.

Place the zoodles in the skillet (no oil or spray is needed) and cover with a lid. Steam the zoodles for about 10 minutes or longer.

While the zoodles cook, periodically drain the water from the skillet, using the lid to keep the zoodles from sliding out of the pan.

Put zoodles in a bowl, then top with the onion and scallop mixture.

Enjoy!