Loma Linda Pesto Skallop Zoodles

Loma Linda Vegan Pesto Skallop Zoodles


April 5, 2017

Swap the pasta for zoodles in this quick and healthy homemade recipe for vegan pesto zucchini noodles topped with roasted skallops for a low carb summer dish.

  • Prep: 30 mins
  • Yields: 2
Loma Linda Pesto Skallop Zoodles


1Using a spiralizer, create noodles from Zucchini. Keep aside.

2Open the can of Loma Linda’s Skallops and drain off the liquid. Squeeze out the extra liquid from the Skallops and pat dry with a towel. Sprinkle salt and black pepper and mix.

3Now, heat a skillet and add 1 tablespoon oil in it. Place the scallop pieces and roast on both sides till lightly golden brown. This would take approximately 10 minutes.

4In a blender, blend all the ingredients for the Vegan and pesto into a smooth paste.

5Add the pesto to the zucchini noodles and mix well. Let it rest for 10 minutes.

6Add the roasted skallops to the zucchini and toss. Serve immediately.


1 oz. can Loma Linda Skallops

1 lb Zucchini

1 tbsp Oil

Pinch of salt

Pinch of black pepper

For Vegan Pesto

2 cups Spinach

1 cup fresh Basil

2 tbsp Tahini

1/4 cup toasted pine nuts

2 cloves of garlic, roasted

Salt to taste

1/4 cup water


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