Have you ever made something on a whim that turned out surprising amazing, only to forget the ingredients when you wanted to make it again in the future? I’ll admit I’ve done this more times than I can count, so now I make sure to record it, even if it seems overly simple!
This recipe is one I made up last week while trying out my new veggie spiralizer on a zucchini from my backyard veggie garden. It was a bit of an experiment, but turned out to be a hit, so my husband made sure that I wrote down the recipe so that we could make it again!
I usually buy my scallops frozen when they go on sale in my local grocery store. In this recipe I used the smaller ‘bay scallops’, but large sea scallops would also work nicely, just adjust your cooking time accordingly.
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