GARLIC BUTTERED SCALLOP ZUCCHINI PASTA

Hmmmm…who can say no to scallops? Not me πŸ™‚ A yummy and healthy dinner which gives a perfect ending to a perfect day.

Recipe:

1 organic zucchini
8 pieces organic wild raw scallops
1 small garlic clove (minced)
1 tbsp organic grass fed butter (or coconut oil)
1/8 tsp herbamere (or organic sea salt)
A dash of black pepper
1 tsp organic coconut aminos
1 tbsp red onions (diced)
3-4 organic grape tomatoes (chopped)
1 tbsp red bell peppers (diced)
1 tbsp parmesan cheese (optional)

Peel zucchini with a potato peeper to form pasta shape.

Heat a skillet over medium heat, then add butter, garlic and herbamere and let it simmer for about 20 seconds.

Add scallops to the skillet and reduce the heat to low. Cover the skillet and let the scallops simmer for 1 minute.

Add zucchini and remaining ingredients to the skillet and mix until they are well blended with the scallops. Cover skillet again and let it simmer for another minute.

When ready, sprinkle with parmesan cheese and enjoy!

Print Friendly, PDF & Email
my foodgawker gallery my tastybev gallery my healthy aperture gallery

0 Comments Add yours

  1. Joy says:

    Wow this looks super delicious!

    1. Thanks hun!! It was πŸ™‚

Leave a Reply

Your email address will not be published. Required fields are marked *