Tonight, after getting home from our game, I was in the mood to cook! I had been in the mood all day but had not had a chance, so I was excited to get started. Being that it was already 8pm, I knew we could not have anything that took too much time. We were all starving and did not want to be up eating at 11:00. I had taken some raw sea scallops out of the freezer in the afternoon, with the idea of using them for dinner. I decided to go with it and here is what I did:

Seared Scallops with Fresh Pesto, served on Angel Hair and Zuc and Squash strands

• 12 large sea scallops, thawed
• salt and pepper
• 1 tsp. olive oil
• Pam cooking spray

To make the scallops, which I would not do until right before you are ready to eat:

1. Rinse and pat dry the thawed scallops

2. Season the scallops with salt and pepper

3. Place the tsp. olive oil and the pam spray in the bottom of a cast iron pan. Heat the pan up.

4. Place scallops on a warm-hot cast iron pan. Do not stir or move them around, it will break them apart. Watch as they cook for about 3 min. After 3 minutes, flip them so they are able to cook and crust on the other side. When this side is done, they are done. To make sure they are done, check to see that the center of the scallop is opaque.

Fresh Basil Pesto

• 1 cup fresh basil
• 12 raw almonds
• 1/4 c. parm. cheese – I would have used a little more, but this was all I had.
• juice of one lemon
• 1 Tbsp. olive oil
• salt and pepper

Mix all ingredients in a mini food processor. Blend until completely smooth or to the consistency you like. If you are using the pesto as a pasta sauce, you may want to consider adding a little more oil or adding some plain yogurt to make it creamy.

Zucchini Spaghetti

I love to make strands or curls of zucchini and yellow squash with my spiraler.  It is a little tool that many people who do a Raw diet use.  It allows you to turn cucumbers, zucs, squash and other veggies like that into ribbons or strands, similar to pasta.  Here are a few pics of mine.  Warning: it is not too pretty!!

For dessert:  I made a Fage 0% yogurt parfait with blueberries and homemade granola.  It was a little late to be eating dessert – 9:30pm but it was soo good!!

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