Calories
360 kcal
Protein
8 g
Fat
15 g
Carbohydrates
46 g
Slice the scallops into 1/2 inch circles in a separate container.
Prepare pasta according to package directions. Drain and set aside.
In a large skillet, add 2 tablespoons of vegan oil over medium to high heat. After the sizzle, add the scallops in one layer without overfilling the pan.
Sprinkle with a little salt + pepper, and fry for 2-3 minutes on each side until a golden crust forms underneath. Flip them and fry again for 2-3 minutes until golden brown on both sides. Remove from the skillet and transfer to a plate nearby.
Mix the ingredients for the sauce in a separate container: avocado, spinach, broccoli, dill, basil, garlic. Stir in lemon juice and add salt and pepper to taste. Add vegan scallops to the sauce. Garnish with fresh chopped parsley or sesame seeds. Enjoy!
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