Seared Scallops on Zucchini Noodles with Avocado Sauce
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  • 2 avocados ripe, halved, seeded, peeled
  • 11/2 cup fresh basil leaves
  • 12 garlic cloves
  • 12 tablespoons lemon juice
  • 1 salt and pepper to taste
  • 14 tablespoons olive oil (or avocado oil)
  • 12 medium zucchini spiralized + dried with paper towels
  • 11/2 cup cherry tomatoes halved
  • 16 large scallops patted dryIn a food processor, add avocados, basil leaves, garlic cloves, lemon juice, salt and pepper to taste. While blending, slowly add in the olive oil until all is smooth, creamy, and well combined. Set aside. 
  • 1 Generously season the scallops with salt and pepper. In a skillet, cook the scallops for 2 to 3 minutes per side or until opaque and cooked through.
  • 1 Pour the avocado sauce over the zucchini noodles in the bowl and toss to coat. Divide the noodles between two plates, top each with three scallops, cherry tomatoes and enjoy!



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