Scallop & Shrimp Scampi with Zucchini Noodles

First of all, I want to make it abundantly clear that I will NOT be posting daily.

The fact that I posted something yesterday and I’m back at it again today is a fluke. I promise, for your sanity (and my fiancé’s), I won’t put you through daily updates on every single calorie I consume. EVEN THOUGH I KNOW YOU’RE ON THE EDGE OF YOUR SEAT WONDERING. I won’t do that to you.

But I will share this one because it was lightning quick to make, and really, insanely, plate-lick inducingly good. And if you’re wondering, this is not only pretty damn healthy for you, it’s also carb-free, gluten-free and pescatarian. How bou dah?!

Ingredients (Serves 2):

• 2 tablespoons butter (I use Kerrygold almost exclusively because it's the most delicious butter on earth)
• 8 ounces raw shrimp, peeled and deveined
• 8 ounces raw scallops, side muscle removed 
• 4 cloves garlic, minced
• ½ cup white wine (I used a Sauvignon Blanc but any dry white works)
• 2 medium zucchini, spiralized
• Crushed red pepper flakes
• Salt and pepper

Directions

Wash and spiralize your zucchini. I used a simple, cheap-o spiralizer to quickly crank my zukes into noodles. Set this aside, as it will be the last thing into the pan to cook.

It's all fun and games until you spiralize your own fingers so make sure you're paying attention.

Rinse and throughly dry your thawed shrimp and scallops. (A note on scallops: I'm not a wealthy trust fund heiress, so scallops aren't my typical day-to-day protein... but you can get a two-pound frozen bag at Costco for like $22. That's nothing to shake a stick at.)

I would take a bullet for this butter.

Heat the butter over medium-high heat and add scallops in a single layer, seasoning with salt and pepper. Depending on the size, they may only need 2-3 minutes per side. Flip once after they start turning golden. Remove from heat to a plate. 

In the butter and scally juices, add the shrimp, sautéing over medium heat for 2-3 minutes until just pink and cooked through. Remove from heat and add to plate with scallops. 

Raw scallops and shrimp aren't photogenic. So I did you a favor and only took an "after" photo.

In the same pan with all that yummy sauce forming, add the garlic and crushed red pepper (however much you want based on your spice tolerance/level of bad-ass) and cook over high heat. Once fragrant, add in your half cup of wine and stir until reduced by half.

Once reduced, add your zucchini noodles, and cook for about 1 minute, tossing in the sauce. Add the shrimp and scallops, tossing to coat, about 1 minute longer, and remove from heat.

Plate and serve immediately. Tell no one. Eat it all yourself. 

There you have it. Farm to table AKA freezer to table in twenty minutes.