Seared Scallops with Avocado-Parmesan Vegetable Spaghetti

After enjoying this wonderful dinner, we had quite a bit of leftover spaghetti. The next day I ate that cold. It was such a refreshing dish on a hot summery day with the fresh tomatoes, avocados, and basil! 


Ingredients:

- 1 cup (tightly packed) fresh basil, chopped
- 3 Tbs almond slivers
- 2 cloves garlic, minced
- 1/4 cup grated parmesan
- 1/2 tsp. salt and pepper 
- 1 tomato, chopped
- 1 avocado, chopped
- About 4 to 6 oz. vegetable spaghetti
- 1/4 cup olive oil
- 2 Tbs butter
- 1/2 lb. sea scallops
- 1/4 tsp. Old Bay Seasoning

Add basil, almonds, garlic, parmesan cheese, salt, pepper, tomato, and avocado in a bowl. Toss lightly. Set side. 

Cook spaghetti per instructions on the box. Drain and let cool slightly. Stir in olive oil. Add the basil mixture and combine.

Add butter to a large skillet over medium-high heat. Pat sea scallops with a paper towel to soak up any moisture. Sprinkle Old Bay Seasoning over sea scallops. Sear sea scallops for about 2 minutes on both sides. Remove to a plate.

Add spaghetti to a plate and arrange scallops on top. Garnish with a little more fresh basil and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Love is that condition in which the happiness of another person is essential to your own."* - Anonymous

Tuna and Roasted Potato Salad with Avocado Buttermilk Dressing

What a long name for this dish but I didn't want to leave anything out. Just the title makes my mouth water. Packed with an abundant amount of vitamins and good nutrition, this predominantly plant-based dish is calling your name. 

Ingredients:

- 12 ounces baby red potatoes, halved

- 1 Tbs extra-virgin olive oil

- 1 tsp. chile powder

- 1 avocado, halved

- 3/4 cup buttermilk

- 1 Tbs lemon juice

- 1/2 cup chopped fresh parsley (or any leafy herb such as basil, dill, etc.)

- 1/2 tsp. kosher salt

- 1/4 tsp. freshly ground pepper

- Romaine lettuce, chopped

- 1 1/2 cup frozen corn, thawed

- 1/2 of an orange bell pepper, chopped

- 1/2 of a red bell pepper, chopped

- 2, 5 oz. cans of solid light tuna in water

Preheat the oven to 400 degrees. Toss the potatoes with the olive oil and chile powder. Place potatoes on a rimmed baking sheet and roast until golden brown and a fork can easily pierce potato, about 25 minutes.

Puree half of the avocado in a blender or food processor with the buttermilk, lemon juice, parsley, salt, and pepper. Chop the remaining avocado half.

Plate your dish with the lettuce, corn, bell peppers, warm potatoes, and dressing. Top with chopped avocado and tuna. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Whispers to the avocado...'I'm the good kind of fat too.'" - Anonymous