Pan-Seared Scallop & Zoodle Chickpea Pasta Bowl

1. Cook chickpea pasta shells according to package directions. Drain and set aside.
2. In a bowl, combine the zoodles, cooked chickpea pasta shells, chopped cilantro, tomatoes, avocado, and nutritional yeast.
3. In a separate bowl, marinate the wild scallops for at least 15 minutes in lime juice, 2 cloves of minced garlic, black pepper, and pink salt.
4. Heat a pan coated with avocado oil over medium-high heat.
5. Add the marinated scallops to the hot pan and cook for a few minutes on each side until golden brown and cooked through.
6. Top the zoodle and pasta mixture with the pan-seared scallops. Serve immediately.