Smoky Scallop Noodle Bowls

Serves 2

The smokiness in this dish comes from smoked paprika, which is made from a type of mild pepper that’s dried over wood-burning fires. We love it—you get so much flavor from a single ingredient!

Prep: 5 minutes

Cook: 10 minutes

Total: 15 minutes

• 1 pound small sea scallops
• 1 tablespoon smoked paprika
• ½ teaspoon salt
• 2 tablespoons Clarified Butter, ghee, or extra-virgin olive oil
• 2 cloves garlic, sliced
• 2 cups cherry tomatoes
• 1 cup Whole30-compliant chicken broth or Chicken Bone Broth
• 1 tablespoon fresh lemon juice
• 2 packages (10.7 ounces each) zucchini noodles; or 2 medium zucchini, spiralized, long noodles snipped if desired
• 1 tablespoon chopped fresh parsley

Rinse the scallops and pat dry with a paper towel. Sprinkle the paprika and salt on the scallops. In a large heavy skillet, heat 1 tablespoon of the butter over medium-high heat. Add the scallops and sear on each side for 1 minute. (The scallops will not be cooked through at this point.) Remove the scallops from the skillet and cover to keep warm.

Add the garlic and tomatoes to the skillet and cook over medium-high heat, stirring, until the tomatoes are lightly charred and start to burst, about 3 minutes. Add the broth, lemon juice, and scallops and cook until the scallops are just cooked, about 2 minutes.

Meanwhile, in a large skillet, cook the zucchini noodles in the remaining 1 tablespoon butter until just tender, 1 to 2 minutes. Serve the scallops, tomatoes, and broth over the noodles in bowls. Top with the fresh parsley and serve.