Zucchini and Parsnip Pasta with Roasted Bell Pepper Sauce and Scallops

Week 1 Winner

This winning recipe was submitted by Andrea, a resident from Avalon Playa Vista!

YIELDS: 2 servings                           COOK TIME: 20 minutes


2 zucchini – spiralized to be noodles (or using a mandolin)

2 parsnips – spiralized to be noodles (or using a mandolin)

Kosher salt and black pepper to taste

1 tbsp olive oil

2 red bell peppers – diced

1 yellow onion – diced

1 garlic clove

4 to 6 bay scallops


  1. Spiralize the zucchini and parsnips with a spiralizer, or make it into ribbons using a mandolin. Set aside.
  2. In a pan, sauté the diced bell peppers, onion, and garlic in olive oil until fragrant. About 5-7 minutes.
  3. Add the sautéed vegetables into a blender. Pulse/blend until you reach desired consistency. (I like it a little chunky). Set aside.
  4. In the same pan, lightly sauté the zucchini and parsnips in a little bit of olive oil. About 3 minutes. Set aside.
  5. Heat olive oil in a pan over medium-high heat. When a few drops of water evaporate on contact, the pan is ready.
  6. Add the scallops to the pan spaced about an inch apart in a clockwise fashion. Cook without moving the scallops for 2 minutes. Flip them over and repeat, another 2-3 minutes. When the edges of the scallops are seared golden brown, and look opaque, they will be cooked all the way through.
  7. As you wait for the second side of the scallops to cook, toss the sauteed vegetables, parsnips and zucchini together in the first pan to heat them up. Place on plates.
  8. Once the scallops are done cooking, place atop the zucchini/parsnip pasta. Add salt and pepper to taste.
  9. Enjoy!
  • February 3rd, 2017
  • Posted in: Avalon