| 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 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 |
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, 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
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