Loma Linda Vegan Pesto Skallop Zoodles

Loma Linda Vegan Pesto Skallop Zoodles

Swap the pasta for zoodles in this quick and healthy homemade recipe for vegan pesto zucchini noodles topped with roasted skallops for a low carb summer dish.


1 oz. can Loma Linda Skallops
1 lb Zucchini
1 tbsp Oil
Pinch of salt
Pinch of black pepper

2 cups Spinach
1 cup fresh Basil
2 tbsp Tahini
1/4 cup toasted pine nuts
2 cloves of garlic, roasted
Salt to taste
1/4 cup water

Using a spiralizer, create noodles from Zucchini. Keep aside.
Open the can of Loma Linda’s Skallops and drain off the liquid. Squeeze out the extra liquid from the Skallops and pat dry with a towel. Sprinkle salt and black pepper and mix.
Now, heat a skillet and add 1 tablespoon oil in it. Place the scallop pieces and roast on both sides till lightly golden brown. This would take approximately 10 minutes.
In a blender, blend all the ingredients for the Vegan and pesto into a smooth paste.
Add the pesto to the zucchini noodles and mix well. Let it rest for 10 minutes.
Add the roasted skallops to the zucchini and toss. Serve immediately.

Leave a Reply