Zucchini noodles topped with a avocado sauce and seared scallops
Print Recipe
4 from 2 votes

Seared Scallops on Zucchini Noodles with Avocado Sauce

Zucchini noodles topped with a creamy avocado sauce and seared scallops. No dairy, no preservatives, no added sugars, and absolutely delicious!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dinner
Cuisine: Dairy-Free, Gluten-Free, Keto, Low Carb, Paleo
Servings: 2 servings
Calories: 421kcal
Author: Jamie Silva



  • 2 avocados ripe, halved, seeded, peeled
  • 1/2 cup fresh basil leaves
  • 2 garlic cloves
  • 2 tablespoons lemon juice
  • salt and pepper to taste
  • 4 tablespoons olive oil (or avocado oil)


  • 2 medium zucchini spiralized + dried with paper towels
  • 1/2 cup cherry tomatoes halved
  • 6 large scallops patted dry
  • salt and pepper to taste


  • In a food processor, add avocados, basil leaves, garlic cloves, lemon juice, salt and pepper to taste. While blending, slowly add in the olive oil until all is smooth, creamy, and well combined. Set aside. 
  • Generously season the scallops with salt and pepper. In a skillet, cook the scallops for 2 to 3 minutes per side or until opaque and cooked through. Set aside.
  • In a hot skillet, add zucchini noodles and sauté for 2-3 minutes. You don't want them to lose their crunch so don't salt them nor cook them longer than 5 minutes tops. Remove from heat immediately and transfer to a bowl.
  • Pour the avocado sauce over the zucchini noodles in the bowl and toss to coat. Divide the noodles between two plates, top each with three scallops, cherry tomatoes and enjoy!


Serving: 1serving | Calories: 421kcal | Carbohydrates: 15.6g | Protein: 19.5g | Fat: 33.8g | Saturated Fat: 4.3g | Cholesterol: 30mg | Sodium: 171mg | Potassium: 998mg | Fiber: 4.1g | Sugar: 5.4g | Calcium: 60mg | Iron: 1.8mg