Pan-Seared Scallops and Zucchini Noodles with Roasted Red Pepper Sauce for Two
Yield: 2 servings
Per serving: 1 Leanest | 3 Green| 2 Healthy Fats | 2 Condiments
Per serving: 290 calories | 31g protein | 19g carbohydrate | 10g Fat
6 oz jarred roasted red peppers, drained (look for ones without any added sugar)
½ cup unsweetened original almond or cashew milk
2 oz avocado
2 tsp lemon juice
1 clove garlic
¼ tsp crushed red pepper (optional)
¼ tsp + 1/8 tsp salt
2 small zucchini, ends removed, cut into spaghetti-like strands with spiralizer, mandoline, or julienne peeler
½ Tbsp butter
1 lb raw scallops
- In a blender, combine roasted red peppers, milk, avocado, lemon juice, garlic, crushed red pepper, and quarter teaspoon salt. Puree until smooth.
- Heat roasted red pepper sauce in a skillet over medium heat, occasionally stirring, until heated through, about 3 to 5 minutes. Add zucchini noodles, stir to incorporate, and continue cooking until cooked to your liking, another 3 to 5 minutes.
- Meanwhile, melt butter in large skillet over medium-high heat. Season scallops with remaining salt. Cook scallops until golden brown on each side and translucent in the center, about 1 to 2 minutes per side.
- Serve scallops atop zucchini noodles.