Yield: 3-4 servings
INGREDIENTS:
1/2 medium onion, diced
2 tbsp olive oil
6 cloves garlic, minced
1 cup coconut cream
1 cup small scallops, uncooked
1 cup medium shrimp, tails removed
1 cup calamari rings
2 tbsp ghee
1 tbsp fresh parsley, chopped
2 tsp fresh basil, chopped
1 tsp dried oregano
1/2 tsp salt
2 large zucchini
Freshly ground pepper, to taste
DIRECTIONS:
- Heat the olive oil in a pan over medium-low heat.
- Add the onions and sauté for 4-5 minutes.
- Add the garlic and cook for an additional minute.
- Mix in the coconut cream, seafood, and ghee.
- Simmer for 6-7 minutes.
- Remove the seafood with a slotted spoon to prevent it from overcooking.
- Reduce the cream mixture to simmer and add the herbs and salt.
- Cook for about 15-20 minutes, until the sauce reduces by half.
- Meanwhile, use a peeler to slice the zucchini into thin ribbons and set aside.
- When the sauce is reduced, add the seafood back into the pan and remove from heat.
- Spoon over zucchini noodles to serve.