Scallop Scampi with Zucchini Noodles

Heat oil in a nonstick skillet, add fresh pressed garlic and cook until fragrant, about 2 minutes.

Add cherry tomatoes (whole), red onion, and scallops. Sprinkle with salt and pepper to taste and cover if possible. Let it cook for about 12–15 minutes over medium-low heat, flipping the scallops halfway through.

Meanwhile, pass the zucchini through the spiralizer to make the noodles. I leave the skin on. Transfer the zucchini noodles to a large piece of paper towel and squeeze (or pat dry) to absorb the extra moisture. Add zucchini noodles to the skillet, cover and cook for another 3 minutes.

Uncover the skillet and stir zucchini in with the sauce and scallops. Garnish with cilantro, adjust the salt and pepper if needed. Serve hot.