Pan-Seared Scallops and Zucchini

Name: Pan-Seared Scallops and Zucchini
Prep time: 30 min
Total time: 30 min
Cuisine: European, Mediterranean, Italian
Ingredients: 2oz avacado; 1/2 TBSP butter; 1 clove galic; 2 TSP lemon juice; 6 oz jarred roasted red peppers, drained; 1/4 TSP salt; 1/8 tsp salt; 1 lb raw scallops; 1/2 cup unsweetened original almond or cashew milk; 2 small zucchini cut into spaghetti-like stands

4 steps

Prep:30min

scallops and zucchini noodles with roasted red pepper sauce

Updated at: Thu, 17 Aug 2023 10:37:11 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories270.3 kcal (14%)

Total Fat8.1 g (12%)

Carbs18.8 g (7%)

Sugars6.2 g (7%)

Protein29.9 g (60%)

Sodium1499 mg (75%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 ozavacado

½ Tbspbutter

1clove garlic

2 tsplemon juice

6 ozroasted red peppers

jarred, drained

¼ tspsalt

⅛ tspsalt

1 lbraw scallops

½ cupunsweetened almond milk

original, or cashew

2zucchini

small, cut into spaghetti-like stands

Instructions

Step 1

in a blender, combine roasted red peppers, milk, avocado, lemon juice and 1/4 tsp salt. Puree until smooth.

Step 2

Heated roasted red pepper sauce in a sillet over medium heat, stiring occasioally, until heated through, about 3-5 minutes. Add zucchini noodles stir to incorporate, and continue cooing until cooked to your liking (another 3-5 minutes)

Step 3

meanwhile, melt butter in large sillet over medium-high heat. season scallops with remaining salt. cook scallops until golden brown on each side and translucent in the center, about 1-2 minutes per side.

Step 4

servej scallops atop zucchini noodles.