The goal this week is to cook at home at least 3 times (maybe even more) and get a healthy start! This was Monday's meal and we opted for the seafood route (shocking, I know). I saw some good lookin' scallops and shrimp at Whole Foods and decided to toss those with some yummy pesto sauce, zucchini/squash noodles, heirloom tomatoes, and cheese -- because who doesn't love cheese?! This came out tasty and light. You could replace the seafood with chicken, white fish, etc. Enjoy!
Ingredients:
1 package zucchini/squash noodles (this was prepared, so I'd guess that it was approximately 4 zucchini/squash)
6 fresh sea scallops, cut in half
1/3 pound peeled, deveined raw shrimp (I removed the tails)
~1 cup pesto sauce (I used a prepared pesto sauce this go around)
dash of grated parmesan cheese (optional)
1/4 cup shredded parmesan cheese
1 cup heirloom tomatoes, cut in half or in quarters
Dash of lemon pepper
Splash of white wine (~1/4 cup)
2 tb olive oil
fresh basil, for garnish
Directions:
Turn the oven to broil on high. Rinse and pat dry the sea scallops and shrimp. Season with salt and lemon pepper. Heat the olive oil in a skillet over medium-high heat. Once hot, sear the scallops for approximately 1 minute per side. Add in the shrimp and cook on each side for an additional 1-2 minutes. Once the seafood appears done, remove to a plate and keep warm. Add additional olive oil if necessary. Toss in the tomatoes and cook for approximately 2 minutes. Add in the zucchini noodles with a splash of white wine, approximately 1/4 cup. Stir and cook for approximately 5 minutes until the zucchini noodles appear al dente (but not too soft). Stir in the pesto sauce and parmesan cheese. Add in the seafood and give it a good stir. Top with the shredded parmesan cheese and broil in the oven for approximately 3 minutes. Serve while hot!
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