This scallop pasta is made with zucchini noodles in place of a traditional pasta, for a dish that's light yet satisfying. In place of a carb-rich pasta, the zucchini “noodles” add a lightness to this recipe. Once they soften in the skillet, they absorb the herby butter sauce and become a flavorful vegetable base to seared weathervane scallops. The seasonal addition of asparagus makes the dish a wonderful option for a spring dinner. For a summer-y twist, try substituting green beans or sliced fennel, which also cook quickly but stay delightfully crisp-tender.
If you have extra zucchini noodles left that you haven’t used in this dish, try making a different seafood zoodle recipe with Seared Pacific Cod. Alternatively, if you don’t have zucchini noodles or a spiralizer in your kitchen, this recipe can be made with any variety of pasta.