Zucchini Noodle Stir-Fry with Ginger and Scallops
A light yet satisfying stir-fry featuring spiralized zucchini, plump scallops, and aromatic ginger—ideal for managing inflammation and supporting digestion during Whole30. This asian-inspired whole30 (low-carb, anti-inflammatory) ready in about 25 minutes pairs dry-packed scallop, sesame oil, grated ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 4 medium, spiralized into noodles zucchini
- 12 oz, dry-packed scallop
- 1 tsp sesame oil
- 1 tbsp, grated ginger
- 2 cloves, minced garlic
- 3, sliced, white and green parts separated green onions
- 1, juiced lime
- 1/4 tsp sea salt
- pinch black pepper
Instructions
- Step 1: Pat 12 oz dry-packed scallops dry with paper towels. Season with 1/4 tsp sea salt and pinch of black pepper.
- Step 2: Heat 1 tsp sesame oil in a large skillet over medium-high until shimmering. Add scallops and cook undisturbed for 2 minutes until golden, then flip and cook 1-2 minutes more until opaque and just cooked through.
- Step 3: Remove scallops and set aside. In the same skillet, add 1 tbsp grated ginger and 2 minced garlic cloves, sautéing for 30 seconds until fragrant.
- Step 4: Add 4 medium spiralized zucchini noodles and 1 tbsp lime juice, stirring frequently for 3-4 minutes until zucchini is tender-crisp but still holds shape.
- Step 5: Return scallops to skillet, add 3 sliced green onions (white parts), and toss gently for 1 minute until heated through and evenly coated.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zucchini Noodle Stir-Fry with Ginger and Scallops take to make?
Total time is about 25 minutes (15 min prep + 10 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 Zucchini Noodle Stir-Fry with Ginger and Scallops?
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 dry-packed scallop from drying out.
Can I substitute ingredients in Zucchini Noodle Stir-Fry with Ginger and Scallops?
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 Zucchini Noodle Stir-Fry with Ginger and Scallops 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 Zucchini Noodle Stir-Fry with Ginger and Scallops 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
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
