Quick and easy. 15 minutes and this beauty is on the table!
You’ll need 2 skillets: a metal one and a well-seasoned cast iron one. Place 1 tsp olive oil in a metal skillet, but no oil in a well seasoned cast iron skillet.
Make zucchini noodles from fresh, firm zucchini with a spiralizer. Place in the metal skillet. Add the zest from one large lemon, 2 roughly chopped garlic cloves, crushed red pepper (if desired), and fresh pepper.
Pre-heat the cast iron pan, and when ready, add dry scallops and more crushed red pepper to taste. Turn on heat under zoodles to medium high.
Leave the scallops alone for 3 minutes without turning, in order to get a good crust. (It won’t be a fabulous caramelized crust without adding butter, but we’re off butter right now.) After turning scallops once, squeeze a fresh lemon over the top of the scallops.
The zucchini will start to deepen in color as it cooks. You want to sauté it, but don’t overlook. It should be firm and stay curly. Pop a lid over the zoodles when they are almost ready, and turn off the heat. Let them sit for 1 minute.
Plate and serve! You can grate some fresh Asiago with a microplane over the top, but watch the amount because of the high salt content in this cheese. We omitted the cheese. Tasted bright and fresh and super healthy!