zucchini spiralized + dried with paper towels
cherry tomatoes halved
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.
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.
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!
Because, I am preeeee convinced that morsels of insertfavoritemeathere, mish-mashed together with fresh tender-crisp vegetal friends, and then swimming in some sort of delicious saucy goodness is basically the solver of all dinner problems IN LIFE
I would recommend going with something like a Cru Beaujolais (especially Morgon), Pinot Noir, Barbera d’Alba… or, if you want to get really adventurous an Oloroso Sherry which would gorgeously complement the Madeira & mushroom sauce
No problem, I’ll just make some with chocolate chips, wait, I don’t have any. I made these super delicious open face strawberry sandwiches using this decadent Avocado Chocolate Sauce for an afternoon snack