Ingredients:
Pesto:
- 1/3 cup sliced almonds
- 2 cups arugula
- 1 cup basil leaves
- 2 cloves garlic
- 1/2 cup olive oil
- 1/3 cup grated Parmesan cheese
- 1/2 tsp. black pepper
- 1/2 tsp. salt
Squash and Scallops:
- 1 lb. zucchini, coarsely shredded
- 1 lb. summer squash, coarsely shredded
- 1 1/2 lbs. sea scallops
- 1/4 tsp. salt
- 1/8 tsp. black pepper
Directions:
- Pesto. In food processor or blender, combine almonds, arugula, basil and garlic. Blend as you gradually add oil and process until fully incorporated. Add cheese, pepper and salt; process until blended. Reserve 1/2 cup. Cover and refrigerate remainder for another use for up to a week.
- Squash and Scallops. Heat a large non-stick skillet over medium-high heat. Spray with non-stick cooking spray and add zucchini and squash. Stir fry for 2 minutes. Place in a medium sized bowl.
- Meanwhile, heat a grill pan over medium high heat. lightly brush with oil. Season scallops with salt and pepper. Grill scallpos for 2-3 minutes per side or until cooked through. Remove from grill pan and keep warm.
- Toss squash with 1/4 cup of the reserved pesto. Serve immediately with scallops and reamaining 1/4 cup pesto.
Yield: 4 servings
Nutrition facts:
- 350 cal.
- 18g fat (3g sat.)
- 35g protein
- 13g carbs
- 3g fiber
- 692mg sodium
- 62mg cholesterol