Scallops with Parsley Pistachio Pesto Zoodles

 Scallops with Parsley Pistachio Pesto Zoodles

adapted from The Complete Cooking Light Cookbook

Save the tougher parsley stems to make stock. Save them with other scraps of vegetables until you have enough to make a stock.

If you don't have pistachios, use any nut you have on hand.

Serving size is larger than pictured here. This was made as a part a meal of scallops 3 ways.

Makes 2 servings                                                     2 WW Blue point / serving

1 cup chopped parsley, leaves and tender stems

3 Tbsp. chopped pistachios

1 tsp. grated lemon zest

1/4 tsp. ground cumin

1/8 tsp freshly ground black pepper

1/8 tsp. kosher salt

1/8 tsp. paprika

2 Tbsp. freshly lemon juice

1 tsp. olive oil

1 Tbsp. water

3/4 lb. sea scallops

2 cups zoodles

1. Place the parsley, nuts, lemon rind & juice, cumin, pepper, salt, paprika, oil and water in a small food processor or blender and blend until combined. You may need to scrape down the sides a few times.
2. Dry the scallops with paper towels.
3. In a skillet coated with cooking spray, cook the scallops 3-4 minutes per side or until cooked through.
4. Meanwhile, bring a pot of salted water to a boil. Add the zoodles and cook for 1-2 minutes or until it reaches your desired consistency.
5. Drain the zoodles, toss with pesto. Season to taste with salt and pepper.
6. Serve the scallops on top of the zoodles.

Enjoy!