Whole30 Carrot & Scallops Noodle Bowl

Scallops served over warm carrot noodles and a Chinese five-spice blend. A quick Whole30 meal that’s nourishing and tastes like takeout!

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 2 servings

Ingredients

1 packaged scallops, thawed

4 large carrots, spiralized

2 tbsp ghee

½ cup coconut aminos

2 tbsp. apple cider vinegar

2 tsp. Whole30 compliant 5-spice powder

2 tbsp green onion, diced

2 tbsp cilantro, chopped

½ tsp. red pepper flakes

1 tsp. white sesame seeds

Sea salt to taste

How to Make It

In a bowl, whisk together the coconut aminos, apple cider vinegar, and 5-spice powder. Set aside.

Heat a large skillet over medium heat with the ghee. Pat the scallops dry with a paper towel, then add to the warm skillet and sprinkle with sea salt.

Cook 2-3 minutes on each side until opaque.

Remove from the pan and set aside.

Add the carrot noodles to the pan with the sauce. Cook 2-3 minutes until al dente, tossing to coat it with the sauce.

Serve the carrot noodles with the scallops topped with red pepper flakes, green onions, cilantro, and sesame seeds.