Pesto Spinach Cauliflower Alfredo Zoodles with Scallops
Garlic Butter Scallops:
- 1 pound jumbo scallops, (thawed and patted dry)
- 2 tablespoon unsalted butter
- 1/2 teaspoon garlic powder
Sauce: 1 - 2 Jars of Sonoma Gourmet Cauliflower Alfredo Sauce
We love Sonoma Gourmet Cauliflower Alfredo Sauce!
Homemade Sauce (Option)
- 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
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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!).
- Add the cooked zoodles to the sauce, tossing with tongs to thoroughly coat and rewarm.
- Serve topped with seared scallops, freshly grated parmesan cheese, and additional parsley.