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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

    Certified OB/GYN, Anti-Aging and Integrative Medicine expert and founder of The Girlfriend Doctor. During Dr. Anna’s health journey, she turned to research to create products to help thousands of women through menopause, hormones, and sexual health. She is the author of best-selling The Hormone Fix and Keto-Green 16.