This recipe seems pretty fancy, but is super-easy (especially if you already have some pesto in your freezer!). So if you want to impress your spouse on a romantic evening, or have something extra-ordinary but quick, or just want to treat yourself, this is your recipe! It probably would be good with shrimp and/or crab too. And if your spouse isn’t Paleo, like mine, I poured half the scallop mixture over pasta for him. Poor guy.
1 pound of scallops (I used bay because they were cheaper. But if I wasn’t on a budget I would have gone for the larger sea scallops, they’re my favorite.), rinsed and patted dry with paper towels
4 slices of bacon, diced
1-2 zucchini, Julienne peeled
Juice from 1/2 lemon
1/4 cup Easy AIP Pesto
Do you have a Julienne peeler? If not, I recommend this one from Kuhn Rikon. It’s a little pricey, but I make noodles now out of just about anything! I also have a spiral slicer but it tends to make larger spirals than the Julienne peeler. Which sometimes you want, but sometimes you don’t. For this I wanted a small delicate noodle, so I went with the Julienne peeler.
Start by getting your pan good and hot. Then add the bacon and stir until starting to brown.
Add the scallops. They will cook quickly so make sure everything else is prepared before you add them. Seriously, they cook in just a couple of minutes.
Start stirring. After a minute when the scallops seem mostly cooked, dump in the pesto.
Stir to distribute the pesto, then add the zucchini noodles.
Stir for another minute, then add the juice from 1/2 lemon. Season with salt and pepper (if you tolerate) and enjoy!