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My no carb/no dairy/no sugar diet is still going strong… surprisingly. I have been eating super healthy and to be honest, it gets easier as each day goes by. The only hard part about this diet is going out to eat because I hate being the person who is trying to change the beauty and originality of a dish. That’s why it is much easier to just cook at home. This recipe is perfect for a night in.

This recipe couldn’t be simpler but the presentation looks so elegant and lovely. It’s delicious recipes like these that almost make me forget that I’m even on a strict diet. I hope you love it too!

For this recipe you will need:

2 lbs. frozen peas
1 Tbsp freshly packed basil leaves
1 garlic clove, minced
1/2 c. plain almond milk
1 Tbsp unsalted butter
Salt and Pepper to taste

2 Tbsp olive oil
12 large shrimp, peeled and de-veined
9 large sea scallops, side muscle removed
2 tsp. grated lemon zest
Salt and Pepper

In a medium pot of boiling water, cook the peas until very tender, about 4 minutes. Drain the peas, reserving about 1/2 cup of the cooking liquid. Set 1 Tbsp of the peas aside… they will be later used for garnish. Please remaining peas in a blender or food processor and combine with the basil, minced garlic, plain almond milk, and unsalted butter. Puree until smooth. If the puree needs more liquid, simply add a little bit of the pea cooking liquid. The puree should have a light, creamy consistency. Season with salt and pepper to taste. Set aside.

In a large sauté pan, heat 2 Tbsp olive oil over medium high heat. Season the shrimp and scallops with a sprinkle of salt and pepper on both sides. Sear the shrimp and the scallops for about 2-3 minutes. Don’t flip the shrimp or scallops over until they are ready- you will know when they aren’t sticking to the bottom of the pan. Flip over and cook for an additional 2 minutes. Be sure not to overcook as they will become too rubbery in texture.

Spread an even amount of pea puree onto a plate. Top with shrimp, scallops, and garnish with the reserved peas, lemon zest, and chiffonade basil.

This recipe is great for the summertime because peas are in season and shrimp and scallops are so quick and easy to cook. Bon Appetit!

 

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