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  • 1(6oz.) jar oz Roasted Red Peppers
  • 1/2 cup Unsweetened Almond Milk
  • 2 oz Avocado
  • 2 tsp Lemon Juice
  • 1 small Garlic Cloves
  • 1/4 + 1/8 tsp Salt
  • 2 small Zucchini
  • 1/2 tbsp Unsalted Butter
  • 1 lbs Scallops
  • 1
  • 3
  • 2
    Healthy Fat
  • 2


  1. In a blender, combine (drained) roasted red pepper (look for some without any added sugar), milk, avocado, lemon juice, garlic, crushed red pepper, and 1/4 tsp. salt (optional). Puree until smooth.
  2. Heat roasted red pepper sauce in a skillet over medium heat, stirring occasionally, until heated through, about 3 to 5 minutes. Add zucchini noodles (ends removed, cut into spaghetti-like strands with a spiralizer, mandolin, or julienne peeler), stir to incorporate, and continue cooking until cooked to your liking, another 3 to 5 minutes.
  3. Meanwhile, melt butter in large skillet over medium-high heat. Season scallops with remaining salt (optional). Cook scallops until golden brown on each side and translucent in the center, about 1 to 2 minutes per side.
  4. Serve scallops atop zucchini noodles.

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