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Four caramelized sea scallops over lemon-garlic zucchini noodles for Full GAPS

Scallop Scampi With Zucchini Noodles for Full GAPS

Sea scallops seared until deeply golden, glazed with butter or ghee, and served over lemon-garlic zucchini noodles with fresh basil.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American-inspired, GAPS, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1-1 1/2 pounds fresh sea scallops
  • 4 whole zucchini or 1 very large zucchini
  • 2 tablespoons homemade ghee or fat rendered from salt-only bacon for searing
  • 3 tablespoons unsalted butter or ghee divided
  • 4 cloves garlic finely chopped or crushed
  • 1/4 cup fresh lemon juice
  • 1 teaspoon sea salt about
  • as needed fresh basil for serving

Equipment

  • 2 large skillets
  • 1 spiralizer with largest blade
  • 1 Clean linen towel
  • 1 set tongs or thin stainless-steel spatula

Method
 

  1. Spiralize the zucchini into noodles with the largest blade.
  2. Remove the scallops from their packaging and pat them very dry with a clean linen towel.
  3. Heat a large cast-iron or stainless-steel skillet over high heat until quite hot but not smoking.
  4. Add the 2 tablespoons ghee or bacon fat, reduce to medium-high, and swirl to coat.
  5. Add the scallops with space between them. Do not crowd or move them.
  6. Sprinkle lightly with part of the sea salt.
  7. Cook 3 to 5 minutes, until a deep brown crisp edge is visible around the bottom.
    Sea scallops spaced in ghee with brown crisp edges forming before the first flip
  8. Flip with tongs or a thin spatula, salt the second side lightly, and cook about 3 minutes.
  9. During the final minute, add 1 tablespoon butter or ghee and spoon or swirl it around the scallops to glaze them.
  10. Hold the scallops over the lowest heat while the noodles finish.
  11. Heat the second skillet over high heat and add the remaining 2 tablespoons butter or ghee.
  12. Add the zucchini noodles and garlic. Toss for 1 minute, 2 minutes at most, until lightly wilted but still voluminous.
    Green and yellow zucchini noodles with garlic after one minute in a supported Artichaut skillet
  13. Remove the pan from the heat, add the fresh lemon juice, and toss to coat.
  14. Divide the noodles among 4 plates, set 3 to 4 scallops on each serving, and finish with fresh basil.

Notes

Use ghee if butter has not been introduced. Optional black pepper is for those who tolerate it. Optional raw or properly cultured aged Parmesan belongs only after dairy introduction. Tomatoes, additive-free olives and capers, lemon slices, and raw extra-virgin olive oil may be added at the table; keep olive oil off the heat.

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