There’s something about scallops that feels instantly special. They’re sweet, tender, and when cooked right, they practically melt in your mouth. These Pan-Seared Asian Scallops with Zucchini Noodles are one of my favorite ways to enjoy them — the flavors are sweet, spicy, and tangy all at once, and the best part is that this meal comes together so quickly. Perfect for summer evenings when you want something light but satisfying.
Why This Dish Always Impresses
The first time I made this recipe for dinner, I knew it was a keeper. The scallops get that golden sear that makes them restaurant-worthy, while the Asian-inspired marinade adds just the right balance of savory, sweet, and heat. Pair them with zucchini noodles (or “zoodles”), and you’ve got a meal that feels indulgent but is secretly healthy.
-
Quick Cooking – Scallops only take a few minutes, so this is a dish you can make even on a busy night.
-
Bright Flavors – The marinade is a simple mix of pantry staples like soy sauce, sesame oil, honey, and garlic, but it transforms the scallops beautifully.
-
Healthy & Fresh – Zucchini noodles keep things light, though pasta or rice would work wonderfully too.
Ingredients You’ll Need
For the marinade:
-
Soy sauce (reduced-sodium works best)
-
Rice vinegar
-
Honey for sweetness
-
Sesame oil
-
Fresh garlic
-
Red pepper flakes for a touch of heat
-
Cornstarch to thicken slightly
For the scallops:
-
Fresh or frozen sea scallops (see my tips below for choosing the best ones)
-
A little oil for searing
-
Salt and pepper
For the side:
-
Zucchini, spiralized into noodles (or swap with pasta or rice if you prefer)
Choosing and Preparing Scallops
I always check with my fishmonger when buying scallops. If they smell sweet, they’re fresh. If they smell off, walk away. Frozen scallops are a great option too, since they’re usually frozen right at sea. To thaw, I either leave them in the fridge overnight or use the quick method — sealed in a bag and placed in a bowl of cold water for about 30 minutes.
Before cooking, pat the scallops dry really well. This is key to getting that gorgeous golden sear.
How I Sear the Scallops
-
Get the Pan Hot – A cast iron skillet is my go-to, but any heavy pan will do. Add oil and let it heat until shimmering.
-
Season & Sear – Sprinkle scallops with salt and pepper, then place them in the pan without crowding. Let them cook undisturbed for about 3 minutes on each side. They’ll release naturally from the pan when they’re ready to flip.
-
Golden Perfection – The outside should be beautifully caramelized while the inside stays tender.
Zucchini Noodles: My Go-To Side
I love using a spiralizer to turn zucchini into noodles. They’re light, fresh, and soak up all the delicious sauce from the scallops. I usually sauté them quickly in a splash of sesame oil or just warm them through in the pan juices after cooking the scallops. For a heartier version, I sometimes swap the zoodles for rice noodles or even plain spaghetti.
Kitchen Tips
-
Watch the Clock – Overcooked scallops turn rubbery fast. Three minutes per side is usually all you need.
-
Dry = Golden – Moisture is the enemy of a good sear. Always blot scallops before cooking.
-
Don’t Crowd the Pan – Cook in batches if needed. Giving each scallop space helps them caramelize instead of steam.
-
Make it Your Own – The marinade works beautifully on shrimp or salmon too, if scallops aren’t available.
Make-Ahead Notes
You can mix the marinade ahead of time and keep it in the fridge for up to a few days. If you’re using frozen scallops, just plan to thaw them the night before. The zucchini noodles can also be spiralized earlier in the day to save prep time.
Serving Suggestions
This dish is versatile. Sometimes I serve it as a light main with just the zucchini noodles. Other times, I’ll pair it with:
-
Steamed jasmine rice or coconut rice.
-
A crisp cucumber salad with sesame dressing.
-
A chilled glass of sauvignon blanc or a light beer for a relaxed weekend dinner.
Storage
Scallops are at their best eaten right away, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat. The zucchini noodles will soften a bit, but the flavors stay delicious.
FAQs
Can I use frozen scallops?
Yes, just make sure to thaw them properly and pat them very dry before cooking.
Do I need a spiralizer for zucchini noodles?
Nope! A julienne peeler or even a sharp knife works, though a spiralizer makes the process faster.
How do I know when scallops are done?
They should be golden on the outside and opaque in the center. If they feel firm but still springy, they’re ready.
What if I don’t like zucchini noodles?
No problem — rice, pasta, or even a simple salad on the side all pair beautifully with these scallops.
Pan-Seared Asian Scallops with Zucchini Noodles
Light, flavorful, and vibrant—these Asian-inspired scallops with zucchini noodles are a perfect summer dish.
Ingredients
- sea scallops
- zucchinis, spiralized into noodles
- low-sodium soy sauce
- rice vinegar
- honey
- garlic cloves, minced
- sesame oil
- red pepper flakes
- cornstarch
- canola oil
- fresh cilantro, chopped
- toasted sesame seeds
- salt and black pepper
Instructions
- In a bowl, whisk together soy sauce, rice vinegar, honey, garlic, sesame oil, red pepper flakes, and cornstarch until smooth. Add the scallops to the marinade and let sit for about 10 minutes. Remove the scallops, reserving the marinade for cooking.
- Using a spiralizer, turn the zucchinis into noodle-like strands. Pat them dry with paper towels to remove excess moisture.
- Heat a heavy skillet or cast-iron pan over medium-high heat and add canola oil. Season the scallops with salt and pepper, then sear on one side for 3–4 minutes until golden. Flip and cook another 2 minutes, then pour in half of the reserved marinade, letting it coat the scallops. Transfer scallops to a warm plate.
- Add the zucchini noodles to the same pan and toss quickly in the remaining sauce until just tender but still slightly firm.
- Plate the zucchini noodles with scallops on top or alongside. Garnish with cilantro and sesame seeds before serving immediately.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 128Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 1mgSodium 199mgCarbohydrates 13gFiber 2gSugar 4gProtein 3g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Pan-Seared Asian Scallops with Zucchini Noodles is one of those recipes that proves simple food can still feel luxurious. With its sweet, spicy marinade, quick cooking time, and fresh veggie side, it’s become a staple in my summer rotation. Every bite reminds me that sometimes the best meals are the ones that are both effortless and unforgettable.
