Vegetable Noodles Aglio e Olio

Normally I don't jump on the kitchen gadget bandwagon, but the spiralizer finally got me. Don't get me wrong, I love pasta. I even have a pasta maker, but sometimes I just want something a little lighter. So after collecting dust on my counter for a few weeks, I finally busted out the handheld spiralizer I purchased a while ago and spiralized two zucchini. I hope "spiralize it" doesn't become the next "Google it". After a long day at work, I was not motivated to go to the grocery store and get ingredients for dinner so I had to make do with what I had in my kitchen, and since I recently returned from vacation the pickings were slim. I had leftover scallops that needed to be cooked and zucchinis that were at their breaking point. I decided to spiralize the zucchini and make a mock spaghetti aglio e olio which is just fancy for pasta in an oil and garlic sauce. After eating this, I'm not sure if I'll always opt for pasta in the future, the zoodles were pretty good!

Ingredients:
Two Medium Zucchinis
5 fresh Sea Scallops
¼ cup Grated Parmesan
Olive Oil
Pinch of Dried Red Pepper Flakes
Two Garlic Cloves, Minced.
Salt & Pepper

Instructions:
Heat up a sauté pan to medium high, and added in a few swirls of olive oil and minced garlic to cook. Once it was toasted, I put in my two spiralized zucchinis. If you don't have a spiralizer, you can julienne the noodles to get the same effect. Once the zucchinis started to cook down, add in the dried red pepper flakes. Once al dente, serve on a plate and top with shredded parmesan. Place the pan back on the burner, and turn up to high. Add more olive oil, and sear your scallops. I generally like to go for 2-3 minutes a side, but cook them how you like. Serve on top of the zucchini noodles, and enjoy.