A gourmet meal in only 40 minutes! Zucchini noodles topped with a light, roasted bell pepper sauce and seared scallops. No dairy, no preservatives, no added sugars, and absolutely delicious!
It’s about that time…to spiralize all the things! It was Saturday afternoon and, I was just about to head out to the Drake themed birthday party I had been planning for weeks. Suddenly, I hear a knock on the door.
“I didn’t order anything”, I said to myself.
To my surprise, I had received a box with a spiralizer and Ali Maffucci’s new book Inspiralize Everything!
My dear friend, JennyLee (what up girl!) gifted me with these two things, and me? Well, I was over the moon! Earlier that week, I had shared with her that I wanted the spiralizer and the cookbook. Little did I know, she was plotting the whole thing while on the phone with me! Gotta love Amazon Prime, baby!
So sweet. I couldn’t wait to use it! Already bookmarking about 10 recipes, I decided to start with a zucchini noodles recipe first. After all, the spiralizer is most famous for zucchini noodles! Right?!
I blame Instagram.
You guys, this recipe was so light and flavorful. I can’t wait to make it again! In case you haven’t noticed, I love seafood (and totally need more of it on this blog!). I’m thankful to live in Florida where all-you-can-eat seafood places or seafood restaurants period, are just a drive away. The Florida Keys is by far my favorite!
Other delicious seafood recipes I’ve made: blackened salmon with mango rum sauce, tequila lime shrimp tacos, and yes, more salmon… brown sugar and chili-rubbed salmon with avocado crema.
Seared scallops seemed like the obvious choice to make from the Inspiralize Everything cookbook. Don’t be afraid of making this on a weeknight. It’s definitely not very time consuming and your family will think you are quite the pro in the kitchen! Win win!
Oh! By the way, you do need a inspiralizer to make the zucchini noodles. I promise they are fun to make!
Hope you make this and love it!
- Cooking spray
- 2 red bell peppers
- 1 tablespoon plus 2 teaspoons olive oil
- 2 garlic cloves minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup white onion diced
- 1 teaspoon oregano dried
- 1/3 cup low sodium chicken broth
- 2 medium zucchini spiralized
- 6 large scallops patted dry
- Salt and pepper
- 1 tablespoon chopped fresh parsley for garnish
Preheat oven at 400 degrees F. Lightly coat a baking sheet with cooking spray.
Slide off the tops and bottoms of the peppers, then halve them lengthwise. Keeping the peppers intact, remove and discard the seeds. Place them cut-side up on the prepared baking sheet. Roast for 25 minutes, then transfer the roasted peppers to a food processor and pulse until mostly smooth.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. When the oil is shimmering, add the garlic, red pepper flakes, and onion and sauté until the onion is soft, about 5 minutes. Stir in the roasted bell pepper puree and the oregano, then add the broth. Cook for 5 to 7 minutes or until the mixture thickens. Reduce the heat to low and bring to a simmer to allow the flavors to develop.
Heat a separate large skillet over medium-high heat. When water flicked onto the pan sizzles, add the zucchini noodles and cook for 3 to 5 minutes or until al dente. Drain and set aside in a large bowl.
Add the remaining 2 teaspoons olive oil to the skillet you used for the zucchini and heat over medium-high heat. Season the scallops generously with salt and pepper. When the oil is shimmering, add the scallops and cook for 2 to 3 minutes per side or until opaque and cooked through.
Pour the bell pepper sauce over the zucchini noodles in the bowl and toss to coat. Divide the noodles between two plates, top each with three scallops, and garnish with parsley.
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