(for the Spicy Scallops)
1 lb Mind Blown Dusted Scallops
1 tbsp chili powder
1 tbsp nutritional yeast (can omit)
1 tsp garlic powder
1 tsp paprika
1 tsp pink salt
1/4 tsp black pepper
1 tbsp of coconut or avocado oil for cooking on stove-top
(remaining ingredients for the pasta)
1 box of spaghetti pasta of choice
1 Tbsp. Vegan butter of choice
1 Cup Vegan Alfredo sauce
Parsley for garnish
Combine all the Mind Blown Dusted Scallops ingredients in a large bowl and mix to make sure the scallops are well coated.
Heat cast-iron skillet with cooking oil. Sear scallops 1 minute each side until golden brown.
Air Fryer: Spray the air fryer basket with avocado oil. Add scallops. Turn air fryer on at 360 degrees for 10 minutes.
While the Scallops are cooking, prepare the spaghetti. Cook Spaghetti according to package. Reserve 1/4 cup pasta water, rise and strain the spaghetti; set aside.
Heat Tbsp. of Vegan butter in a skillet, then add Alfredo sauce and heat to medium-low. Add in the cooked spaghetti and toss to combine.
Top with cooked Spicy Scallops and parsley. Enjoy!