I look forward to Fridays. Not because it’s the end of the week, but because Friday is the day I go grocery shopping with my boyfriend’s Mom. We make three stops: Starbucks, Superstore, and Costco.
Starbucks for tea. My order is a grande zen in a venti cup with ice.
Superstore is where we buy most of our fruits and veggies.
And Costco is for the items we go through like mad women: eggs, almond milk, Greek yogurt, cottage cheese, broccoli, spinach, paper towel, toilet paper, chicken, ground meat, etc. Our Costco carts are always full. Very full.
One of the most exciting parts of the entire shopping trip
who am I kidding all grocery shopping is exciting is the seafood counter at Superstore. I always check out the seafood counter for sales. Sometimes some of the fish will be discounted at 30% off and whenever this happens you can bet I’ll be having fish for dinner that Friday night.
Last week when we went grocery shopping it was like seafood sale heaven and I didn’t know what to do with myself. Scallops, tuna steaks, sea bass, swordfish, and rainbow trout were all marked as 30% off. Clearly, I wanted to buy all of the seafood, but when it is at this discounted price I like cooking it that same day, so I forced myself to only choosing one of them.
For a seafood lover like myself, this was an incredibly hard decision. My boyfriend’s Mom stood there and laughed at me as I made the decision on what type of seafood to buy. It was like a life or death decision. Should I go with scallops? sea bass? tuna? swordfish? rainbow trout? Like I said, an incredibly hard decision. But, I finally settled on the scallops as I couldn’t even remember the last time I enjoyed these gems.
Which brings me to today’s recipe. I had a ton of zucchini in my fridge and I knew my boyfriend had never had zucchini noodles before, so I knew I was going to serve the scallops over zucchini noodles and when I got home the abundance of avocados in my fridge instantly made me think “avocado cream sauce!”
Pan Seared Scallops over Creamy Avocado Pasta
8 scallops, raw
1 TBSP ghee
pepper (or fish seasoning of choice)
4 small zucchini or 2 medium zucchini, spiralized (approximately 4 cups spiralized zucchini)
For the scallops, heat ghee in pan over medium-high heat. Once ghee has melted and pan is hot, place scallops in pan and season.
Once browned on one side, flip, season, and brown other side and cook until done to desired doneness
As the scallops are cooking, spiralize zucchini and divide evenly between two bowls.
To make the avocado cream sauce, place avocado and seasonings into blender. To thin, add water to avocado mixture tablespoon by tablespoon until desired consistency is achieved.
To serve, pour sauce over zucchini noodles and top with scallops. I also topped our bowls with sundried tomatoes, which added a delicious flavour. I would have also added basil to the avocado sauce, but didn’t have any on hand, so feel free to add some basil into the sauce for extra flavour!
I hope you enjoyed today’s recipe! Let me know if you give it a try! Tomorrow’s my grocery shopping day, so have your fingers crossed for me that fish is on sale!
What would have you chose? Scallops, sea bass, tuna, swordfish, or rainbow trout? Do you have one day designated as “grocery shopping day”? Who do you do your grocery shopping with?
Don’t forget that tomorrow’s High Five Friday! I only have one submission so far, so email me at firstname.lastname@example.org, so I can feature you