I
can’t even tell you how many of my friends have insisted that I buy a zucchini
noodle “zoodle” making machine. A whole ton of my friends here are Paleo and
hopefully reading my blog week to week. Those friends that are Paleo have
insisted that I try this since I love eating spaghetti squash. So, I’m an old
school TV show watcher and whole idea of that machine reminds me of a hilarious
Cosby Show episode where Cliff is watching infomercials….”Just $19.99! $19.99!”
Anyway, I am a big supporter of the As Seen on TV stuff (come by and check out
my Turbie Twist), but I just can’t seem to get down for a machine that does
something my mandolin can do. So I’m all like, “Yeah, I’ll just make the
zoodles on the mandolin, NBD!” And then I nearly slice my hand off doing so.
But however you cut your zoodles, do try this recipe. I’m no Italian, but I’ll
basically put bacon on anything. So buckle up for this delicious one!
Ingredients
5
zucchinis
12
oz bay scallops
¾
lb bacon, diced
6
cloves garlic, minced
2
Tbsp bacon grease
½
egg, whisked
1
tsp dried basil
½
tsp coconut oil
1
Tbsp fresh parsley, chopped
S&
lots of fresh P
Directions
On
your zoodle machine or on your mandolin, slice zucchini into spaghetti sized
noodles. Then place them on a cooling rack over a baking pan. Sprinkle
liberally with salt and let drain for 30 minutes. You’ll notice the water
colleting on the zoodles as well as dripping down. After about 30 minutes, wrap
handfuls of them in paper towel and get mas much of the moisture off them as
possible. When you unwrap them, you’ll notice they are not firm anymore, but
more like cooked spaghetti. It’s amazing!
Drain
the scallops, wrap them in paper towel as well and press them to get all the
water out. Then season with dried basil. Let sit until last minute.
Dice
the bacon before you cook it. Then brown over medium-high heat
until crispy. Drain, but save the excess bacon grease. In a pan over medium
heat sauté garlic with bacon grease stirring constantly. Just for a couple
minutes, you don’t want to burn the garlic. Add zoodles to pan and sauté for 3
minutes. In a separate pan over medium-high heat melt coconut oil and add
scallops. Cook for a minute or two per side. Meanwhile, turn off the heat from
the zoodles and stir in the egg. Mix in the bacon bits and scallops. Stir well
to get everything mixed together. Garnish with lots of fresh pepper and fresh
parsley.
I think
this could easily serve 4 people if you served it as more of a smaller side
portion with a fresh salad. The crunch and salt of the bacon was perfect with
the richness of the egg. It’s a tiny bit on the rich side, but I’m Big Eater
Small Body, so I ate a lot! I’d suggest making a lot and eating until you’re
done! Maybe I am Italian!
It was super fun to twirl them on my fork too! It's the little things!
Salud!
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