I was looking for an easy recipe to use up a bag of bay scallops and a bunch of zucchini noodles. I stumbled across the idea of a tomato butter sauce for use with seafood and pasta, and decided to do my own version of it over zucchini noodles. The combination of the rich, buttery tomato sauce and the umami flavour of the scallops is divine, and the dish as a whole required minimal chopping, making it a great choice for a no-fuss weekday night meal.
Keto Bay Scallops with Tomato Butter Sauce Over Zucchini Noodles Recipe
Ingredients:
- One 28oz can whole tomatoes, peeled
- 5 tablespoons butter
- Kosher salt and freshly ground pepper
- ½ small yellow onion, skin removed (do not dice!)
- 1 lb frozen bay scallops, de-frosted
- 3 tablespoons avocado oil
- 4 cloves garlic, minced
- ¼ cup keto bread crumbs or pork rinds crumbs
- 2 teaspoons fresh parsley, finely chopped
- 3 tablespoons parmesan, grated
- 4 cups zucchini noodles
- Extra virgin olive oil, for drizzling
- Fresh basil leaves, sliced (*optional garnish)
Directions:
Add canned tomatoes to a medium sauce pan. Rough crush the tomatoes with your hands. Add butter and onion (do not dice!) Set to a low simmer for 40-45 minutes, stirring occasionally.
About 10 minutes before you are ready to eat, rinse, drain and pat dry the scallops with a paper towel.
Preheat broiler to high. Add avocado oil and garlic to a 10¼" oven-safe skillet and heat to medium. Sauté garlic for 1 minute or so, until fragrant. Add scallops, and continue to sauté for ONLY 10-20 seconds. Remove from heat. Vigorously move the scallops around the pan until they turn opaque.
Add pork rind or keto bread crumbs, parsley and parmesan to the scallop skillet, and stir to combine. Put the skillet on the top rack of the preheated oven, and broil for a little less than one minute. Remove from oven.
Remove the onion pieces out of the sauce. Season with salt and pepper to taste. Toss noodles in tomato butter sauce, then add to a pasta bowl. Top with a scoopful of scallops. Drizzle with olive oil if desired, top with fresh basil leaves (if using) and serve additional grated parmesan.
Did you make this keto bay scallops with tomato butter sauce over zucchini noodles recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
