by S Fish May 14, 2018
Pan seared scallops are dressed with a zesty and fresh sauce. Served over beet noodles for a light and nutritious meal!
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 1 serving
For the bowl:
1 package scallops, thawed
1 large beet, spiralized (about 3 cups)
½ cup spinach
1 tbsp. extra virgin olive oil
½ tsp. black sesame seeds
Salt and pepper to taste
For the dressing
1 tsp. extra virgin olive oil
1 tsp. coconut sugar
1 tsp. coconut aminos
1 tbsp. Sriracha (if not strict Whole30)
1 tsp. minced garlic
½ tsp. minced ginger
1 jalapeno, roughly chopped with seeds removed
½ tsp. lemongrass, finely chopped
How to Make It
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