I’ll admit, I’m into the veggie noodle trend. When I walk into the grocery store and see all of the beautiful veggie noodles lined up I just can’t pass them up. Carrot noodles, beet noodles, turnip noodles, I’ll take them all! As the weather gets warmer and we tend to opt for lighter meals, veggie noodles are an excellent option. I also tend to eat more seafood this time year, these scallops with pesto zucchini noodles and burst tomatoes are the perfect recipe for the season.
This recipe couldn’t be simpler. Seared scallops are so delicious and only take 4-5 minutes to cook. Adding a few grape tomatoes to the pan and letting them “burst” while cooking brings a wonderful sweetness. If you buy the zucchini already noodled (is that a word?) you can have this dinner on the table in 10 minutes.
Have you been using veggie noodles? Let me know how you’re using them!