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Seafood Pesto Zoodle Saute

seafood pesto

The goal this week is to cook at home at least 3 times (maybe even more) and get a healthy start! This was Monday's meal and we opted for the seafood route (shocking, I know). I saw some good lookin' scallops and shrimp at Whole Foods and decided to toss those with some yummy pesto sauce, zucchini/squash noodles, heirloom tomatoes, and cheese -- because who doesn't love cheese?! This came out tasty and light. You could replace the seafood with chicken, white fish, etc. Enjoy!


1 package zucchini/squash noodles (this was prepared, so I'd guess that it was approximately 4 zucchini/squash)

6 fresh sea scallops, cut in half

1/3 pound peeled, deveined raw shrimp (I removed the tails)

~1 cup pesto sauce (I used a prepared pesto sauce this go around) dash of grated parmesan cheese (optional)

1/4 cup shredded parmesan cheese

1 cup heirloom tomatoes, cut in half or in quarters

dash of lemon pepper

splash of white wine (~1/4 cup) 2 tb olive oil fresh basil, for garnish


Turn the oven to broil on high. Rinse and pat dry the sea scallops and shrimp. Season with salt and lemon pepper. Heat the olive oil in a skillet over medium-high heat. Once hot, sear the scallops for approximately 1 minute per side. Add in the shrimp and cook on each side for an additional 1-2 minutes. Once the seafood appears done, remove to a plate and keep warm. Add additional olive oil if necessary. Toss in the tomatoes and cook for approximately 2 minutes. Add in the zucchini noodles with a splash of white wine, approximately 1/4 cup. Stir and cook for approximately 5 minutes until the zucchini noodles appear al dente (but not too soft). Stir in the pesto sauce and parmesan cheese. Add in the seafood and give it a good stir. Top with the shredded parmesan cheese and broil in the oven for approximately 3 minutes. Serve while hot!

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