Summer Scallops

Ingredients:

1 lb Sear Scallops

8oz Baby Bella Mushrooms

2 medium Zucchini

1 package of Baby Kale (comparable substitutions baby spinach, kale, spinach, any greens really)

5 garlic cloves

1/2 red onion

Pantry Needs: Salt, Pepper, Avocado Oil, Sauterine (or White wine vinegar), pesto (or recipe below)

Prepwork:

1. Wipe tops of mushrooms with wet/damp paper towel. Trim the stems & slice.

2. Cut red onion in half and dice.

3. Mince 3 garlic cloves (use other 2 for pesto or mince for scallops)

4. Rinse and pat dry Scallops. Season with salt, pepper, onion powder, umami seasoning.

5. Noodle he zucchini. I have a special peeler (kinda like this one) that has the noddle option.

How to:

In a 12’ Saute pan

1. Heat 1.5 tbsp avocado oil over medium-high heat. Add garlic & onion, saute for 2 minutes.

2. Add mushrooms, saute for 2-3 minutes.

3. Add baby kale or whatever greens you are using. Cook until wilted, about 3 minutes. Season with salt & pepper.

4. Remove mushrooms & greens from pan and set aside.

5. Using the same pan, add another 1.5 tbsp avocado oil then add scallops. Sear for 3 minutes.

6. Flip scallops and splash with sauterine (or white wine). Cook for another 3 minutes until evenly cooked.

7. Remove Scallops and set aside reserving the liquid.

8. Add zoodles to pan and cook for 2-3 minutes.

That’s it! Make your plate, zoodles, then mushrooms & kale and top with Scallops. Top with a drizzle of pesto. Don’t have a go to pesto recipe? So easy!

Handful of basil, handful of parsley, 2 garlic cloves, 1 tbsp nutritional yeast, 1/4 cup EVOO, pinch of salt. That’s how I made it today but sometimes I add some pine nuts to richen it too.

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