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    The Charming Detroiter

    Entrees•Food•Italian•Pasta•Seafood

    Seared Scallops with Roasted Cauliflower Pesto and Zucchini Noodles

    August 8, 2016

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

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

    This post may contain affiliate links. Please visit the Disclosure Page to read my full disclosure policy.
    These beautiful seared scallops are paired with a tasty roasted cauliflower pesto and fresh zucchini noodles.

    These beautiful seared scallops are paired with a tasty roasted cauliflower pesto and fresh 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!

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

    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!

    These beautiful seared scallops are paired with a tasty roasted cauliflower pesto and fresh zucchini 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.
    Write a review
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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 https://thecharmingdetroiter.com/
    [optin-cat id=”1965″]

    cauliflower cauliflower pesto roasted cauliflower scallops scallops recipes seared scallops zucchini zucchini noodles

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    1. Seared Scallops with Cauliflower Pesto - Yum Goggle says:
      August 9, 2016 at 1:55 pm

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