Ingredients:
Garlic Butter Scallops:
1 pound jumbo scallops, (thawed and patted dry)
2 tablespoon unsalted butter
1/2 teaspoon garlic powder
Sauce:
1 medium head of cauliflower. 1 lb 11 oz (cut into
small florets)
4 cups unsalted vegetable stock
1/2 cup yellow onion, (chopped)
1 tablespoon minced garlic
2 tablespoons unsalted butter
1/2-1 cup reserved vegetable stock
3/4 cup Fage 2% plain greek yogurt, (7 ounce
container)
1/8 teaspoon crushed red pepper flakes, (optional)
1/4 teaspoon black pepper, (more or less - to taste)
1/2-1 teaspoon sea salt, (more or less - to taste)
1/3 cup grated parmesan and romano cheese
3 tablespoons basil pesto sauce
1 tablespoon freshly chopped parsley
2 cups baby spinach, (roughly chopped)
Veggies and Garnishment
6 medium zucchinis, (spiralized)
freshly grated parmesan cheese
freshly chopped parsley.
Instructions:
1. Add vegetable stock to a medium pot and bring to a boil. While you're waiting for the broth to boil, cut cauliflower into small florets. Once boiling, add the cauliflower. cover, and allow to boil 5-6 minutes or until the cauliflower is tender enough to be pierced by a fork.
Remove from heat.
2. Using a slotted spoon, remove the florets and transfer them to a blender or food processor. Do not dump the stock. You will use this to thin the sauce.
3. In a medium pan, melt the butter for the sauce. Once melted and hot, add the diced onions and saute until caramelized. Add the minced garlic and cook for 30- 60 seconds, or until fragrant.
Remove from heat and add to the food processor with the cauliflower.
4. Add the pan back to the burner over medium heat. Spray with nonstick cooking spray (if needed). Add the spiralized zucchini and allow to cook 3-4 minutes or until desired texture is met. Don't cook them for too long or they will be soggy! I prefer an al dente texture.
Especially for storing and reheating (they will continue to soften when reheated).
Remove to a bowl and cover to keep warm.
5. To the food processor, add the yogurt, crushed red pepper flakes (optional), salt and pepper (both to taste). Starting with 1/4 cup of reserved vegetable stock, pour into the blender. Blend down and add more stock, 1/4 cup at a time, until the sauce reaches desired consistency. I used 3/4 - 1 cup.
6. Replace the medum pan back over medium-low heat. Once heated, pour the sauce into the pan and allow to warm while adding the parmesan romano cheese, pesto sauce, and parsley. Stir and cook until the cheese has melted. If you need to add more broth, add it now. Add the chopped spinach and cook 2-3 minutes, or until it has wilted.
7. Season scallops with garlic powder. Place a large skillet over medium-high heat with the butter. Once the butter has melted, add the scallops, seasoned side down (see notes below on pre-cooking tips!). Sear each side for 2-3 minutes. Remove from heat.
8. Add the cooked zoodles to the sauce, tossing with tongs to thoroughly coat and rewarm.
9. Serve topped with seared scallops, freshly grated parmesan cheese, and additional parsley.
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