Sarahs Scallops Arugula
From jo_jo_ba 16 years agoIngredients
- 7 oz shirataki noodles, drained shopping list
- 1/2 cup arugula leaves, washed and patted dry shopping list
- 1/4 cup chopped roasted red pepper shopping list
- pinch red pepper flakes shopping list
- pinch salt shopping list
- 2 cloves garlic, chopped shopping list
- ½ tsp lemon zest shopping list
- 1 tbsp nutritional yeast shopping list
- 8 sea scallops shopping list
- fresh coarsely-ground black pepper shopping list
- 1 plum tomato, chopped shopping list
How to make it
- In a large pot of salted water, blanch the shirataki noodles (about 2 -3 minutes). Drain, reserving about ¼ cup of the cooking water.
- In a food processor, combine arugula, roasted red pepper, red pepper flakes, salt, garlic, lemon zest and nutritional yeast.
- Puree, adding pasta water as necessary, until a thin pesto-like sauce is achieved. Set aside.
- Heat a little cooking spray in a medium pot over high heat.
- Place pepper in a shallow dish, crust both flat sides of the scallops.
- Add the scallops in one layer to the hot pot, leave 30 seconds without moving before flipping.
- Cook the other side 30 seconds, remove scallops to a plate.
- Turn heat to very low.
- Add pasta to the pot, followed by the chopped tomato, pesto and finally the scallops, and toss until everything is heated through and well combined. Serve immediately.
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