LEAN a
PAN-SEARED SCALLOPS AND ZUCCHINI NOODLES WITH ROASTED RED PEPPER SAUCE YIELD: 2 SERVINGS PER SERVING: 1LEANEST 13 GREENI 2 HEALTHY FATS 12 CONDIMENTS TOTAL TIME: 15 MINUTES
INGREDIENTS:
DIRECTIONS:
o
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 s minutes. Add zucchini noodles, stir to incorporate, and continue cooking until cooked to your liking, another 3 to s 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 t to 2 minutes per side. 4. Serve scallops atop zucchini noodles.
6 oz. jarred roasted red peppers, drained (look for ones without any added sugar) ❑ 'A cup unsweetened original almond or cashew milk ❑ 2 oz. avocado ❑ 2 tsp lemon juice clove garlic ❑ O 14 tsp crushed red pepper (optional) O 14 tsp tsp salt ❑ 2 small zucchini, ends removed, cut into spaghetti•like strands with speaker. mandolin, or julienne peeler ❑ 14 Tbsp. butter O h lb. raw scallops