Sarah’s Scallops Arugula
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 187.6
- Total Fat: 1.7 g
- Cholesterol: 39.6 mg
- Sodium: 205.8 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 7.2 g
- Protein: 25.8 g
View full nutritional breakdown of Sarah’s Scallops Arugula calories by ingredient
Introduction
This is my latest idea for my Christmas Eve dinner while the family is feasting on some festive dishes I can’t eat. If you like, add cheese, nuts and olive oil to your pesto, they’re on my no-no list, so I use pasta water and nutritional yeast. This is my latest idea for my Christmas Eve dinner while the family is feasting on some festive dishes I can’t eat. If you like, add cheese, nuts and olive oil to your pesto, they’re on my no-no list, so I use pasta water and nutritional yeast.Number of Servings: 1
Ingredients
-
7 oz shirataki noodles, drained
1/2 cup arugula leaves, washed and patted dry
1/4 cup chopped roasted red pepper
pinch red pepper flakes
pinch salt
2 cloves garlic, chopped
½ tsp lemon zest
1 tbsp nutritional yeast
8 sea scallops
fresh coarsely-ground black pepper
1 plum tomato, chopped
Directions
In a large pot of salted water, blanch the shirataki noodles (about 2 -3 minutes). Drain, reserving about ¼ cup of the cooking water.
In a food processor, combine arugula, roasted red pepper, red pepper flakes, salt, garlic, lemon zest and nutritional yeast.
Puree, adding pasta water as necessary, until a thin pesto-like sauce is achieved. Set aside.
Heat a little cooking spray in a medium pot over high heat.
Place pepper in a shallow dish, crust both flat sides of the scallops.
Add the scallops in one layer to the hot pot, leave 30 seconds without moving before flipping.
Cook the other side 30 seconds, remove scallops to a plate.
Turn heat to very low.
Add pasta to the pot, followed by the chopped tomato, pesto and finally the scallops, and toss until everything is heated through and well combined. Serve immediately.
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.
In a food processor, combine arugula, roasted red pepper, red pepper flakes, salt, garlic, lemon zest and nutritional yeast.
Puree, adding pasta water as necessary, until a thin pesto-like sauce is achieved. Set aside.
Heat a little cooking spray in a medium pot over high heat.
Place pepper in a shallow dish, crust both flat sides of the scallops.
Add the scallops in one layer to the hot pot, leave 30 seconds without moving before flipping.
Cook the other side 30 seconds, remove scallops to a plate.
Turn heat to very low.
Add pasta to the pot, followed by the chopped tomato, pesto and finally the scallops, and toss until everything is heated through and well combined. Serve immediately.
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.