Lemongrass Scallop Beet Noodle Bowl


Pan seared scallops are dressed with a zesty and fresh sauce. Served over beet noodles for a light and nutritious meal!

Lemongrass Scallop Bowl

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 1 serving


For The Bowl:

  • 1 package sea 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

  1. Preheat a skillet to a medium heat and place 1 tablespoon of extra virgin olive oil in the pan. Clean the scallops and pat them dry with paper towels. Sprinkle with salt and pepper then add to the pan.
  2. Cook the scallops 4 minutes then cook another 4 minutes on the other side. Remove the scallops and transfer to a plate. Add the spinach and beet noodles to the pan. Cook 2-3 minutes until tender.
  3. Prepare the dressing by mixing them together in a blender.
  4. Place the beet noodles in a bowl and toss with the dressing. Top with cooked spinach and scallops. Sprinkle the scallops with the black sesame seeds then enjoy!

Scallop & Beet Bowl

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