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Pan-Seared Scallops and Zucchini Noodles with Roasted Red Pepper Sauce for Two

February 14, 2017 by Charlotte Martin, RDN, LDN, CPT |

Pan-Seared Scallops and Zucchini Noodles with Roasted Red Pepper Sauce for Two

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

Ingredients

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

Directions

  1. In a blender, combine roasted red peppers, milk, avocado, lemon juice, garlic, crushed red pepper, and quarter teaspoon salt. Puree until smooth.
  2. 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.
  3. 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.
  4. Serve scallops atop zucchini noodles.

 

Recipes lean and green recipe, Pan-Seared Scallops and Zucchini Noodles with Roasted Red Pepper Sauce for Two, recipes, seafood recipes

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Charlotte Martin, RDN, LDN, CPT

author Charlotte Martin, RDN, LDN, CPT

Charlotte Martin, RDN, LDN, is a corporate dietitian at Medifast and food enthusiast. She received her Bachelor’s degree from James Madison University and completed her dietetic internship through the University of Maryland Medical Center. When... Read More

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