Pan-Seared Scallops and Palamini Noodles with Roasted Red Pepper Sauce

Name: Pan-Seared Scallops and Palamini Noodles with Roasted Red Pepper Sauce
Cuisine: European, Mediterranean, Italian
Ingredients: 1(6oz.) jar oz Roasted Red Peppers; 1/2 cup Unsweetened Almond Milk; 2 oz Avocado; 2 tsp Lemon Juice; 1 small Garlic Cloves; 1/4 + 1/8 tsp Salt; 2 small Zucchini; 1/2 tbsp Unsalted Butter; 1 lbs Scallops; 1/4 tsp crushed red pepper; 24 oz Palamini Noodles

4 steps

1 Lean / 3 Green / 2 Healthy Fat / 2 Condiment

Updated at: Thu, 17 Aug 2023 11:35:28 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

123

High

Nutrition per serving

Calories1586.5 kcal (79%)

Total Fat23.2 g (33%)

Carbs262.9 g (101%)

Sugars13.5 g (15%)

Protein78 g (156%)

Sodium1626.9 mg (81%)

Fiber14.2 g (51%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 x 6 ozRoasted Red Peppers

½ cupunsweetened almond milk

2 ozAvocado

⅜ tspsalt

½ Tbspunsalted butter

1 lbsScallops

¼ tspcrushed red pepper

24 oznoodles

Instructions

Step 1

In a blender, combine (drained) roasted red pepper (look for some without any added sugar), milk, avocado, lemon juice, garlic, crushed red pepper, and 1/4 tsp. salt (optional). Puree until smooth.

Step 2

Heat roasted red pepper sauce in a skillet over medium heat, stirring occasionally, until heated through, about 3 to 5 minutes. Add zucchini noodles (ends removed, cut into spaghetti-like strands with a spiralizer, mandolin, or julienne peeler), stir to incorporate, and continue cooking until cooked to your liking, another 3 to 5 minutes.

Step 3

Meanwhile, melt butter in large skillet over medium-high heat. Season scallops with remaining salt (optional). Cook scallops until golden brown on each side and translucent in the center, about 1 to 2 minutes per side.

Step 4

Serve scallops atop palamini noodles.

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