Sautéed Scallops with Lemon-Dill Zucchini Noodles
Tender scallops seared to perfection pair with vibrant zucchini noodles and a bright lemon-dill sauce for a light yet satisfying keto dinner. This seafood-inspired seafood (low-carb) ready in about 35 minutes pairs Scallops, medium Zucchini, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz Scallops
- 3 medium Zucchini
- 3 tbsp Olive oil
- 1 Lemon
- 2 tbsp finely chopped Fresh dill
- 2 cloves minced Garlic
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Rinse scallops under cold water, pat completely dry with paper towels, and season evenly with 1/4 tsp salt and 1/8 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add scallops in a single layer, ensuring space between each piece, and sear for 2 minutes without moving.
- Step 3: Flip scallops and cook for 1-2 more minutes until golden brown and opaque; remove to a plate and keep warm.
- Step 4: While scallops cook, spiralize zucchini into noodles using a vegetable spiralizer, then toss with 1 tbsp olive oil in a bowl.
- Step 5: In the same skillet, add remaining 1 tbsp olive oil, minced garlic, and zucchini noodles. Sauté for 3-4 minutes over medium heat until zucchini is tender-crisp and slightly softened.
- Step 6: Squeeze juice from 1/2 lemon over zucchini noodles, add 2 tbsp fresh dill, and toss to combine. Return scallops to the skillet and cook for 1 minute to reheat.
Frequently asked questions
How long does Sautéed Scallops with Lemon-Dill Zucchini Noodles take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Scallops with Lemon-Dill Zucchini Noodles?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep scallops from drying out.
Can I substitute ingredients in Sautéed Scallops with Lemon-Dill Zucchini Noodles?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Scallops with Lemon-Dill Zucchini Noodles for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Scallops with Lemon-Dill Zucchini Noodles low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Easy and elegant, perfect for a weeknight dinner. The scallops were tender and flavorful.
- ★★★★★
This recipe is a game-changer! The lemon-dill sauce was bright and fresh.
- ★★★★★
Perfectly cooked scallops and the zucchini noodles were a great healthy twist. My family loved it!
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
