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 zucchinis, ends removed, cut into spaghetti-like strands with spiralizer, mandolin, or julienne peeler
½ Tbsp. butter 1 lb. raw scallops
In a blender, combine roasted red peppers, milk, avocado, lemon juice, garlic, crushed red pepper, and quarter-teaspoon salt. Puree until smooth.
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.
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.
Serve scallops atop zucchini noodles.
1 LEANEST | 3 GREEN | 2 HEALTHY FATS | 2 CONDIMENTS
YIELD: 2 SERVINGS
Per Serving: 290 calories | 31g protein | 19g carbohydrate | 10g fat