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Recipe - Sizzlin’ Scallops with Zucchini Fettuccini




1 pound bay scallops

1 tablespoon extra virgin olive oil

6 cloves garlic, pressed (3 for scallops/ 3 for zucchini)

Salt and freshly ground black pepper to taste

4 medium zucchini

¼ cup of whipped butter

¼ cup of fat-free half and half

2 tablespoons fat-free cream cheese

¼ cup reduced-fat Parmesan cheese, grated

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

Asiago, Romano, or mozzarella cheese (chef’s choice) Shredded, for garnishing


  • Preheat large nonstick skillet over medium/high heat. When pan is hot, drizzle 1 tablespoon of olive oil in skillet.
  • When oil is hot, add scallops, garlic and salt and pepper. Sear scallops on each side for only three minutes and remove from heat. 
  • Preheat a large nonstick skillet over medium/high heat. When pan is hot, add butter. Using a carrot peeler, shave zucchini in long strips down to the seeds and discard seeds. When butter is melted, add zucchini strips and salt and pepper. Sauté for about 3 – 5 minutes until zucchini is a beautiful golden brown color. Next, add Half and Half, cream cheese, and Parmesan cheese. Stir continuously over medium heat until cheeses are melted and zucchini is coated evenly with cheese sauce. Add scallops to zucchini and top with shredded cheese.
(Serves 6)