This is such a good summer recipe and was a blast shopping for. I headed to a local fish market in Wilmington, NC to scout out the best Scallops to test out my recipe. They also happened to have fresh, local fruits and vegetables too which was great since I still needed to pick up ingredients. Picking out your produce for the week from a local market on a Sunday morning is one of the small joys in life!


  • 2 large Zucchinis

  • 1 cup Cherry Tomatoes 

  • 1/4 cup of Coconut Oil

  • 5 cloves of minced Garlic

  • 10 Scallops

  • 1/2 Red Onion thinly sliced

  • Himalayan Sea Salt

  • Black Pepper

  • Cilantro

  • Red Pepper Flakes


  1. In a pan, heat oil on medium and add minced Garlic for a minute

  2. Add in Cherry Tomatoes, Onions, Scallops, and Salt and Pepper to taste

3. Cover and cook for about 15 minutes, turning Scallops half way through

4. Spiral or cut Zucchini into noodles and place on a napkin in order to pat dry, removing as much moisture as possible (this is an important step in order to ensure your end product doesn't turn into mush!)

5. Add the Zucchini noodles to the pan, cover and cook for another 3 minutes
6. Stir pan and add Cilantro and Red Pepper Flakes to taste

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