Once upon a time, I was a waitress at an Italian restaurant. I loved it. I loved seeing the tomato mustasched smiles of kids with their parents digging into a plate of spaghetti. I loved the warm appreciative glow in the eyes of two people, so very much in love, enjoying an appetizer of fried calamari. I loved the hustle and bustle of tour-bus crowds scrambling in, scarfing their buffet meals, and reluctantly leaving for their hotel.

As a waitress, I was supposed to receive only the basics during a dinner break: salad, spaghetti with meatballs, or chicken parm. But one of the chefs and I became fast friends, and he often treated me to a little something special. 🙂 One time he made me chicken marsala. Another time, he slipped me a box of tiramisu. He introduced me to scampi. And one time, he even threw a few scallops in with it! It was our little secret and it was awesome.

This recipe is a small tribute to that wonderful, friendly, and generous chef.

4 tablespoons of ghee
4 garlic cloves, pressed
1 tsp basil
1 tsp oregano
1/2 tsp parsely
1/4 tsp black pepper
1/8 tsp sea salt (plus some to sprinkle over zoodles)
2 large zucchini
1 lb of bay scallops
1/2 lb of gulf shrimp

Juilienne the zucchini into noodles. Sprinkle with salt and set aside.
Rinse shrimp and scallops.
Melt ghee in large, deep skillet over medium-low heat. Add the pressed garlic and allow it to cook for about 30 seconds to 1 minute.
Then, quickly add the oregano, basil, parsley, salt and pepper.
Toss in the shrimp and saute until they are nearly pink (approx 1-2 minutes).
Toss in the scallops and saute until they are cooked through (approx. 30 seconds to 1 minute).
Remove the scallops and shrimp. set aside.
Toss in the zoodles, sprinkle with the garlic powder and saute 2-3 minutes.
Turn off the heat, stir in scallops and shrimp with the zoodles and allow it to sit covered for at least 3 minutes.  Serve and enjoy!


  1. My family has tried a variety of paleo seafood dishes over the past several years. This was one of the best recipes we have made over the past year. The spices were perfect and the combination of shrimp and scallops was fantastic. We did jump off the paleo wagon and paired the meal with a wonderful light Riesling wine.


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