The past few days have been crazy ones. Full of the new and unexpected, full of uncertainty and change. For us here in Chicago, we had the stunning victory of the Chicago Cubs in the world series! I’m still in awe! Then, I decided to move my blog over here, to WordPress, which has been a stressful and exciting challenge. On top of that, the presidential election threw us all for a loop. I’m still grappling with all of this and feel quite out of place. You know the feeling?
Change is such a good thing (in most cases). For me, I’m constantly changing: trying new things, changing old habits, looking for the next step or the next adventure. I love that feeling of being out of my comfort zone, of being unsure of how things will turn out, of stepping out into the unknown, arms wide and game face on. Let’s do this.
“If there is no struggle, there can be no progress.” – Fredrick Douglass
Often, what we fear is change. I find that the changes I fear are always the ones that will make me a better person. So, what are you afraid of? And what’s stopping you from going after it?
For some odd reason, scallops have been a “Kitchen Fear” of mine. Something about working with new seafood? Whatever it is, I usually avoid that seafood counter with a purpose, my meal-planned grocery list as armor. I meandered on over there Saturday morning in a pre-coffee daze – there’s no one at the grocery then, FYI – and decided to DO IT. I wasn’t ready for those baby octopuses (octopi?) yet, but something tells me one day soon you’ll see the result of me taking those bad boys on.
The result was pure deliciousness. Done in less than 30 minutes, and super fresh, healthy and low calorie too! Even better, that feeling of finally conquering something you’ve been avoiding for a long time.
Other great veggie noodle recipes you’ll want to try include Summertime Pesto Zucchini Noodles , Chili Salmon & Asian Veggie Noodle Salad , and of course Summer Sweet Potato Noodles & Roasted Poblano Cream!
Zucchini Scallops ParmeseanPrint Recipe
- 6-8 fresh dry scallops
- 1 tbsp unsalted butter
- 2 medium zucchini
- 1 clove garlic, diced
- Pinch of red pepper flakes
- 1 lemon or lime
- 1/4 cup fresh grated Parmesan cheese
- Salt and pepper to taste
First, heat a stainless steel or cast iron skillet over high heat. Non-stick will not work as well for searing the scallops.
When the pan is very hot, add the butter.
Salt and pepper the scallops on one side. Add to the hot pan, seasoned side down, and sear for 2-3 minutes.
Season the other side. When scallops have a nice sear, flip and sear the opposite side.
While the scallops are searing, use a spiralizer to make noodles from your zucchini. Cut roughly into manageable lengths. Dice the garlic.
Once scallops are seared, remove from pan onto a plate. Lower the heat to medium high. Add the zucchini noodles, garlic and pepper flakes and cook for 2-3 minutes. Remove from pan. Served scallops atop of noodles, a sprinkle of Parmesan, and a squeeze of your citrus of choice.
Dry scallops are best, coming right from the sea. Most supermarkets carry only wet scallops, meaning they have been soaked in a bath of sodium tripolyphosphate (STPP) to add to the water weight. It's not required in the US to label this chemicals, though in large quantities STPP is a suspected neurotoxin and a registered pesticide in the state of California. Plus, you pay more for these wet scallops, which is laammmmeee.