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

Doesn’t this look GOOD?!

2 servings

  • 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 salt, divided
  • 2 small zucchini, ends removed, cut into spaghetti-like strands with spiralizer, mandolin, or julienne peeler
  • ½ tbsp butter
  • 1 lb. raw scallops


  1. In a blender, combine roasted red peppers, milk, avocado, lemon juice, garlic, crushed red pepper, and half of the 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.

Per Serving:
1 Leanest, 3 Greens, 2 Healthy Fats, 2 Condiments

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