Pasta is one of my all time favorites! It was the one thing I couldn’t imagine giving up when I considered going gluten free to improve my digestive health. Fortunately, I found zucchini noodles and love to experiment with a variety and sauce combinations.
With no gluten or dairy in my diet, I would have thought a Alfredo sauce would never be seen on my kitchen table again. This is a light “cheesy” sauce and delicate scallops are perfect for warm spring weather. Some spring peas would be a wonderful addition as well.
Gluten, grain, dairy, and sugar free.
2 tbs Olive Oil
1 lb Bay Scallops
1 tbs Minced Garlic
2 tbs Arrowroot Powder
1/2 cup Chicken Bone Broth (or other broth)
3/4 Coconut Milk
1 tsp Sea Salt
1 tbs Nutritional Yeast
1/4 tsp Black Pepper
2 Zucchini, spiralized
2 tbs Fresh Parsley, chopped
In a large skillet, heat oil over medium heat. Pat scallops dry and place in pan, cooking 2 minutes per side. Remove from pan.
Add garlic to pan and saute 2-3 minutes. Whisk in arrowroot powder until it has absorbed the oil.
Slowly whisk in broth and then coconut milk. Continue to cook until the mixture thickens. Then, add nutritional yeast, salt, and pepper until combined.
Toss zucchini noodles with the sauce allow to cook 3-4 minutes until zucchini is your desired texture (I like mine nearly raw for an al dente pasta texture).
Add scallops back to the pan and toss to coat in sauce. Top with chopped fresh parsley.