Pan Ghee-Seared Scallops over Zoodles & Arugula

An Elegant Dinner in 15 Minutes or Less!

Pan Ghee-Seared Scallops over Zoodles & Arugula

Servings: 3-4
Cooking Time: 10 mins
Prep Time: 15 mins


  • 1 lb dry wild caught sea scallops, tendons removed
  • 1-2 Tbsp. ghee
  • 5-6 small zucchini, spiralized
  • Extra virgin olive oil
  • 2 Cups arugula
  • Fresh parsley, chopped, for garnish 
  • Sea salt (this is my favorite brand!) and ground pepper to taste


  • Spiralizer (this is one of my favorite kitchen tools and it's around $10 on Amazon) Grab one like mine here.


  • Preheat oven to 350° F.
  • Lay scallops out on a flat surface & blot with a clean towel to remove extra moisture. Sprinkle with sea salt on all sides.
  • Lay zucchini out flat on a baking sheet. Sprinkle with salt. After 10 minutes, use a paper towel to blot away any extra moisture. Bake zoodles for 5-7 minutes.
  • Remove from oven and add to a medium-sized bowl. Drizzle with olive oil & cracked pepper. Use tongs to gently toss in the arugula.
  • Add ghee to a medium skillet over high heat. Once pan is very hot, gently add scallops. Sear about 1½ minutes per side, spooning ghee over scallops while cooking.
  • Serve scallops with zoodles. Top with fresh parsley. 

***Always opt for organic for any of the ingredients whenever possible and always 100% grass fed/grass finished for the meat, wild caught for fish, and pasture raised for pork and poultry.