Pesto Zoodles with Scallops

1 Sweet potato
4 Zucchini
2 tbsp. ghee
1 lb. scallops (large bay or small sea)
2 cloves garlic, minced
1 bunch broccolini, trimmed
Sea salt and pepper, to taste
½ cup pesto sauce

Using a spiral slicer, julienne peeler or Cuisinart/Kitchen Aid attachment, spiralize the sweet potato and zucchini (can also buy pre-spiralized from the store).
Heat 1 tbsp of ghee in cast iron skillet on medium high heat.
Sear the scallops for 1 minute on each side (may need longer for larger scallops).
Remove and set aside.
Wipe excess liquid from the skillet.
Add 1 tbsp ghee to skillet over medium high heat.
Add the garlic, broccolini, sea salt, pepper and the zoodles to the skillet and sauté for 10 minutes.
Stir in the pesto, cover and steam for 2-3 minutes but don’t allow zoodles to become mushy.
Gently add the scallops.
Option to garnish with pine nuts.

Serves 4

Adapted from Against All Grains

One of our guests does not eat scallops so I served them on the side.