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 teaspoons lemon juice
1 clove garlic
¼ teaspoon crushed red pepper (optional)
3/8 teaspoon salt
2 small zucchinis, ends removed, cut into spaghetti-like strands with spiralizer, mandolin, or julienne peeler
½ Tablespoon butter
1 lb. raw scallops
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, stirring occasionally, 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.
Yields 2 Servings ~ Per Serving – 1 Lean, 3 Greens, 2 Condiments and 2 Healthy Fats