Seared Scallops With Arugula Basil Pesto And Zucchini Noodles

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Parade Magazine
Nutrition per serving    (USDA % daily values)
CAL
875
FAT
210%
CHOL
28%
SOD
55%
Uploaded by: Parade Magazine Magazine

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Ingredients for 2 servings

2 cups (packed) fresh basil

2 cups (packed) arugula

¼ cup toasted pine nuts

½ cup fresh grated parmesan cheese

1 clove garlic

⅓ cup extra virgin olive oil (plus more as needed)

2 large zucchini, peeled

8 - 10 large scallops

1 Tbsp clarified butter (also known as ghee)

salt and pepper to taste

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