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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  • jo_jo_ba 11 years ago
    Amount Per Serving
    Calories: 187.6
    Total Fat: 1.7 g
    Cholesterol: 39.6 mg
    Sodium: 205.8 mg
    Total Carbs: 17.6 g
    Dietary Fiber: 7.2 g
    Protein: 25.8 g
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