Roasted cauliflower pesto is the star of this seared scallops recipe, also paired with zucchini noodles!

I finally did it you guys. I made “zoodles” with my new spiralizer! I am like super obsessed with this thing now, spiralizing everything. Just wait for all the recipes to come! I have been reading about spiralizing vegetables for a while now, especially over at the Inspiralized blog. They have so many great ideas and recipes, I knew I just had to try to create my own!

This recipe is so freaking tasty. Like roasted cauliflower pesto? For reals? I could eat this stuff on a spoon. I took a whole head of cauliflower and seasoned in with olive oil, salt and pepper before roasting it in the oven until crispy and browned. I could have eaten it then and there, but I refrained from doing that and instead created this tasty cauliflower pesto! This pesto is great when paired with the pan-seared scallops and quick zucchini noodles in this recipe, but it would be equally tasty as a topping on crostini or with some true carb-loaded noodles!

Now it’s your turn: what is your favorite thing to spiralize? Let me know by posting below! I would love to get ideas for more recipes to make!

Seared Scallops with Roasted Cauliflower Pesto and Zucchini Noodles

2016-08-07 18:32:42

Serves 2

These beautiful seared scallops are paired with a tasty roasted cauliflower pesto and fresh zucchini noodles.

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Prep Time

20 min

Cook Time

40 min

Total Time

1 hr

Prep Time

20 min

Cook Time

40 min

Total Time

1 hr

Ingredients

1. Nonstick cooking spray
2. 1/2 head cauliflower, roughly chopped
3. 1 clove garlic, roughly chopped
4. 1/4 cup pine nuts
5. 1/2 tbsp. lemon juice
6. 3 tbsp. + 1/2 cup olive oil, divided
7. 1/4 cup parmesan cheese, finely grated
8. 1/4 cup gruyere cheese, finely grated
9. ½ tsp. kosher salt, divided + extra for seasoning
10. ½ tsp. ground white pepper, divided + extra for seasoning
11. 3 small zucchini (about 6" long), spiralized with a fine spiral blade)
12. 1 tbsp. unsalted butter
13. 8 sea scallops
14. Parsley (for garnish)

Instructions

1. Heat oven to 425 degrees Fahrenheit.
2. Line a baking sheet with tin foil and spray with nonstick cooking spray. Toss cauliflower pieces in a large mixing bowl with 3 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground white pepper. Spread in an even layer on prepared baking sheet and roast in oven for 26-30 minutes, until they begin to brown and char.
3. Bring a large pot of water to boil while cauliflower roasts.
4. When cauliflower is roasted, remove baking sheet from oven and allow to cool slightly for 5-10 minutes. Add roasted cauliflower to a food processor with garlic, pine nuts, and lemon juice. Pulse until combined. With food processor running, slowly stream in 1/2 cup olive oil. Once combined, transfer pesto to a small mixing bowl and fold in parmesan and gruyere cheeses. Season with about salt and white pepper to taste desired. Set aside.
5. Once water comes to a boil, salt generously and blanch zucchini noodles for about 1 minute, until somewhat chewy but still firm. Drain.
6. Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter and 1 tablespoon of olive oil together. Add cooked zucchini noodles and season with salt and pepper. Cook until they begin to brown and crisp up, about 4-5 minutes. Remove from pan.
7. Heat a large nonstick skillet over medium-hight heat. Melt 1 tablespoon olive oil with 1 tablespoon butter. Season scallops with salt and white pepper on both sides. Sear in pan for about 90 seconds to 2 minutes per side.
8. To serve, spread a large spoonful of pesto on a plate. Top with a pile of zucchini noodles and 4 scallops per plate. Enjoy!

By Sarah Daniel

The Charming Detroiter http://thecharmingdetroiter.com/

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