Go Back
+ servings
The absolute most perfect date night meal - Seared Scallops with Bacon Zucchini Noodles. It's a little bit of fancy with a huge amount of flavor and so super easy to cook up. You and your sweetheart will go ga-ga over this healthy, cozy meal! 

Seared Scallops with Bacon Zucchini Noodles

Print Recipe
Perfect date night meal - Seared Scallops with Bacon Zucchini Noodles. A little bit of fancy with a huge amount of flavor!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 279
Author Kim


  • 6 slices bacon (Whole30 compliant, as needed)
  • 1 pound jumbo sea scallops (I bought frozen from Trader Joe's and they were delish!)
  • 4 zucchinis made into noodles (about 1 zucchini per person)*
  • 1 large lemon , juiced (about 3 tablespoons)
  • 2 teaspoons lemon zest
  • 2 cups chopped tomatoes
  • 2 tablespoons fresh parsley , chopped (optional)
  • salt and pepper to taste


  • Place a large, heavy skillet (cast iron will be best for searing scallops) over medium heat, add bacon and cook for 3-5 minutes on each side or until cooked to your preference. Remove bacon and transfer to a plate lined with paper towel. Crumble after cool.
  • Leave bacon fat in the skillet and remove skillet from heat (for about 2-3 mins.) to cool slightly. 
  • RIGHT before cooking, season scallops with salt & pepper. Do it any sooner, and the salt will draw out their moisture, making them wet again, and thus preventing that caramelization.
  • Gently, add scallops one at a time to heated skillet. Add about 1 tablespoon butter or ghee to pan, if needed. My pan had enough bacon fat and I did not have to do this. Be sure not to overcrowd the pan - you may have to work in batches.
  • Scallops cook quickly and if they're overcooked, they will become rubbery. Once they are deeply golden brown, with a caramelized exterior, and after a few minutes (2-3), flip them only once when they’re nicely browned. Once browned on both sides, remove them to a plate.
  • Add zucchini noodles to the same skillet and season with salt & pepper. Let zucchini noodles cook for about 1 minute, flipping and stirring frequently. As zucchini noodles cook, add in the lemon juice and zest. Also, toss in tomatoes and crumbled bacon; continue to cook for about 2-3 more minutes.
  • Divide zucchini noodles onto four plates, top with scallops and garnish with fresh chopped parsley. Enjoy!


*The amount of zucchini noodles does not have to be exact. I used two whole packages of Veggie Noodle Co. pre-noodled zucchini to feed 4.


Calories: 279kcal | Carbohydrates: 18g | Protein: 22g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 852mg | Potassium: 1085mg | Fiber: 4g | Sugar: 8g | Vitamin A: 723IU | Vitamin C: 65mg | Calcium: 88mg | Iron: 3mg