Scallops With Carrot Zoodles & Butter Sauce

  • SERVES: 4
  • PREP: 10 minutes
  • TOTAL TIME: 25 minutes

I'll find any excuse to serve scallops for dinner.

We sear, therefore we are. Few foods that are this lightning-quick to make require so much patience, because (I know, cue broken record) you really. musn’t. move. the goshdarned scallops once you get them in that pan. If you disobey me, you risk that heavenly golden crust getting ripped away from the scallop body, and who wants that? So wait before you flip to avoid flipping out. The butter sauce is easy and fancy, so bonus points. And those zoodles? If you’ve got a spiralizer you’re golden, but even if you don’t you can either buy pre-zoodled carrots (yes, that’s a thing these days) or just use a julienne peeler to get similar results.

  • 3

    large carrots (about 1 pound)

  • 1

    small bunch scallions (about 8 scallions)

  • 4

    tablespoons canola oil

  • 3

    cloves garlic, thinly sliced

  • ½

    teaspoon kosher salt, plus more for seasoning the scallops

  • 1

    pound jumbo scallops (8 scallops)

  • ¼

    cup dry white wine

  • 2

    tablespoons butter, cut into chunks

  • ¼

    cup toasted slivered almonds

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Nonstick Cast Iron Enamel Skillet
Nonstick Cast Iron Enamel Skillet

Cast Iron is the secret to restaurant-quality textures: think crispy fried eggs, perfectly seared steak, and crusty cornbread. It can cook almost anything and will last a lifetime. Naturally nonstick for no-fuss cleanup Use on the stovetop, in the oven, or even over a campfire Unlike most cast iron, seasoning (the process of baking oil into the pan) is not required

The Stir-Anything Wooden Utensil Set
The Stir-Anything Wooden Utensil Set

Grab the slotted spoon to stir and al dente-test pasta, the spatula for slicing and serving quiche and crumbles, and the spoon for everything else. Carved from olive wood that ages beautifully, these utensils also level up a tablescape—use them for serving salad, spicy slaw, and spaghetti. Olive wood has a natural oil finish, for stain resistance, a little shine and a lot of use. Use the flat, spatula-style utensil to divvy and serve quiche, brownies, berry crumbles and other treats best served warm.

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