In your next pasta meal, replace the old carb-filled noodles for zucchini-based zoodles for a delicious and healthy new option. Add on roasted Skallops and a pesto sauce on top for an entirely vegan meal that still contains all the seafood and herb flavors you love. Enjoy this fresh, vegetable-based, and easy-to-make dish for a perfect summer meal.
For Skallops and Zoodles:
- 1 can Loma Linda Skallops
- 1 lb zucchini
- 1 tbsp oil
- Pinch of salt
- Pinch of black pepper
- 2 cups spinach
- 1 cup fresh basil
- 2 tbsp tahini
- 1/4 cup toasted pine nuts
- 2 cloves of garlic, roasted
- Salt to taste
- 1/4 cup water
Using a spiralizer, create noodles from zucchini. Keep aside.
Open the can of Skallops and drain off the liquid. Squeeze out the extra liquid from the Skallops and pat dry with a towel. Sprinkle salt and black pepper and mix.
Now, heat a skillet and add 1 tablespoon oil in it. Place the scallop pieces and roast on both sides till lightly golden brown. This would take approximately 10 minutes.
In a blender, blend all the ingredients for the pesto into a smooth paste.
Add the pesto to the zucchini noodles and mix well. Let it rest for 10 minutes.
Add the roasted Skallops to the zucchini and toss. Serve immediately.
Click here to shop Loma Linda Skallops on Amazon.