2mediumzucchinispiralized + dried with paper towels
salt and pepper to taste
In a food processor, add avocados, basil leaves, garlic cloves, lemon juice, salt and pepper to taste. While blending, slowly add in the olive oil until all is smooth, creamy, and well combined. Set aside.
Generously season the scallops with salt and pepper. In a skillet, cook the scallops for 2 to 3 minutes per side or until opaque and cooked through. Set aside.
In a hot skillet, add zucchini noodles and sauté for 2-3 minutes. You don't want them to lose their crunch so don't salt them nor cook them longer than 5 minutes tops. Remove from heat immediately and transfer to a bowl.
Pour the avocado sauce over the zucchini noodles in the bowl and toss to coat. Divide the noodles between two plates, top each with three scallops, cherry tomatoes and enjoy!