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.