scollops with mushrooms and sun dried tomato sauce

Ingredients

• scollops

  240g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Sun-dried tomatoes

  Packed in oil, drained

  2 piece or 6g

• Mushrooms

  White, raw

  100g

• Garlic

  2 cloves raw - Whole Foods Market

  2 cloves, raw or 6g

• Natural

  Creme Fraiche - Longley Farm

  100g

• Dill

  Fresh

  1 tsp or 0.2g

• Konjac Noodles

  Skinny Pasta

  1 bag or 200g

Directions

1. season the scollops with pinch of salt and pepper. place the oil in a non stick frying pan over high heat.when it's really hot, add the scollops and fry on one side for 2 mins, until they have a golden crust turn and fry the other side for 1 minute,then remove from pan and keep warm
2. add the sundried tomato oil 1 tbs with mushrooms and saute for 1 minute
3. stir in the garlic and sundried tomato and fry for 30 seconds
4. add creme fraiche,dill and 1 tbls of water to loosen. stir to heat through and return scollops to the pan for 30 seconds, check the seasoning and serve

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• Breakfast Pizza with Pesto and Sun-Dried Tomatoes
• Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus
• Vegan Quiche Muffins with Sun-Dried Tomatoes and Spinach
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