Recipe
Sarahs Scallops Arugula Recipe
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Jo_jo_ba / All my dishes 6 months, 3 weeks ago
This is my latest idea for my Christmas Eve dinner while the family is feasting on some festive dishes I can’t eat. If you like, add cheese, nuts and olive oil to your pesto, they’re on my no-no list, so I use pasta water and nutritional yeast.
Prep:10m Cook:10m Servings:1
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 Jo_jo_ba |
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Ingredients
- 7 oz shirataki noodles, drained
- 1/2 cup arugula leaves, washed and patted dry
- 1/4 cup chopped roasted red pepper
- pinch red pepper flakes
- pinch salt
- 2 cloves garlic, chopped
- ½ tsp lemon zest
- 1 tbsp nutritional yeast
- 8 sea scallops
- fresh coarsely-ground black pepper
- 1 plum tomato, chopped
Directions
- 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 6 months, 3 weeks ago said:
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