AuthorKevin PetrizioIf you have a spiralizer, now is your chance to use it. If not, take a medium sized zucchini and cut off the ends. Using a peeler, peel top to bottom until you start to see seeds. Rotate the zucchini and repeat until you have 1 3/4 cups worth.
Line up all the peelings and slice into thin strips about 1/8 inch wide. Should look like linguine.
1. Heat a skillet over medium heat and spray with non-stick spray.
2. When hot, stir in zucchini and onion and a pinch of the seasoning.
3. Add water and cook for 2 minutes. Add red pepper flakes if desired.
4. Stir in the butter and turn off the heat. Set aside.
5. Dry scallops with a paper towel and dust with spice mix on both sides.
6. Heat a George Foreman style grill or a grill pan to HOT. Spray with non-stick spray.
7. Add scallops to grill and cook for 3 minutes. If using grill pan, flip after 2 minutes and cook for another 1.5 - 2 minutes.
8. Plate over the veggies or rice and serve.
Serves 1
Count as: 1 protein- 2 veggies- 1 starch- 1 fat
Ingredients
Directions
1. Heat a skillet over medium heat and spray with non-stick spray.
2. When hot, stir in zucchini and onion and a pinch of the seasoning.
3. Add water and cook for 2 minutes. Add red pepper flakes if desired.
4. Stir in the butter and turn off the heat. Set aside.
5. Dry scallops with a paper towel and dust with spice mix on both sides.
6. Heat a George Foreman style grill or a grill pan to HOT. Spray with non-stick spray.
7. Add scallops to grill and cook for 3 minutes. If using grill pan, flip after 2 minutes and cook for another 1.5 - 2 minutes.
8. Plate over the veggies or rice and serve.
Serves 1
Count as: 1 protein- 2 veggies- 1 starch- 1 fat
