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    Cardamom Seared Scallops with Zoodles and Avocado Pesto

    • 1 min read

    When I cook this dish, I feel like a 5-star chef. It looks like a beautiful piece of art and it makes you start to dance after you have your first bite. My mouth is watering just thinking about them!

    Serves: 4


    • 1 avocado, peeled and cut into chunks
    • 4 ounces fresh basil leaves
    • Juice of 1/2 lemon or lime
    • 1 garlic clove
    • 1/4 cup extra-virgin olive oil
    • 4–6 ounces large sea scallops, muscle removed and patted dry
    • 2 tablespoons ground cardamom
    • 1 tablespoon extra-virgin olive oil
    • 2 medium zucchini, prepared (spiralized) into zoodles


    1. To make sauce, combine avocado, basil, lemon juice, and garlic clove in a food processor or blender and blend into a paste. With the motor running, slowly add 1/4 cup oil and blend until smooth.
    2. Place raw zoodles in a large sauté pan with a little water and cook until tender but al dente, stirring occasionally with tongs. (You can also use a steamer to cook the zoodles.)
    3. Coat scallops evenly on both sides with cardamom, and season with salt and pepper.
    4. In a large sauté pan, heat 1 tablespoon oil on medium-high to high heat. Sear the scallops on one side, without moving, until a golden crust forms, about 2–3 minutes. Turn scallops and sear on the other side.
    5. In a mixing bowl, combine zoodles with sauce and divide between 4 plates. Top each portion of zoodles with a portion of scallops.

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    Dr. Anna Cabeca

    Dr. Anna Cabeca

    Dr. Anna is a Triple Board Certified OB/GYN, Anti-Aging Medicine expert, and author of the best selling book, The Hormone Fix.

    Dr. Anna helps women heal the 9 most dreadful symptoms of menopause with natural, safe solutions. Follow her for content on hormonal imbalances, vaginal dryness, menopause (and more) that are medically backed, and created to empower women — not just treat them.