Seared Scallops with Zucchini Pappardelle in Ghee Anchovy Sauce

Although this dish looks like a sophisticated restaurant dish (and complicated!), it’s actually a quite simple to prepare, one pan dinner. Be sure to purchase dry-pack scallops.

Yield: 4

Tina Wells Health Coach: Tina Wells

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Seared Scallops in Ghee Anchovy Sauce with Zucchini Pappardelle

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

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Ingredients

• 3 small zucchini
• 4 Tablespoons grass-fed ghee
• 2 Tablespoons avocado oil, for searing scallops
• 2 additional Tablespoons ghee, for searing scallops
• 2 dozen dry pack scallops (dry pack are shucked then immediately frozen, whereas other scallops are soaked in water and preservatives)
• salt and pepper
• 4 oil-packed anchovy fillets, patted dry
• 1 teaspoon crushed red pepper flakes
• 2 Tablespoons fresh lemon juice (about 1/2 lemon) or citrus vinegar, such as yuzu rice wine vinegar
• Fresh chopped parsley

Method

1. Thinly slice each zucchini lengthwise into flat, noodle-like ribbons, using a vegetable peeler or mandolin. If the vegetable slices are really wide, slice them in half lengthwise to be about 1 inch width. (I prefer the small thin zucchini as they contain less seeds in the center.)
2. Dry scallops of excess water with paper towels, season with salt and pepper and set aside.
3. Melt the ghee in a sauté pan large enough to accommodate the zucchini noodles. Sauté the zucchini until slightly translucent but still firm.
4. Remove zucchini pappardelle from the pan to a large serving bowl. Cover to keep warm.
5. Melt the additional ghee and avocado oil in the same sauté pan over medium-high heat until shimmering .
6. Add the scallops and sear until caramelized on each side, about 1-1/2 minutes each side. Place scallops on top of zucchini pappardelle.
7. Add anchovies to the oil and juices in the pan and cook, breaking them up with a wooden spoon, until completely mashed, about 2-3 minutes. Stir in red pepper flakes and lemon juice or yuzu rice vinegar.
8. Pour the sauce over the zucchini noodles with scallops and serve immediately.

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©Tina Wells Living, LLC

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