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Whole30 Carrot & Scallops Noodle Bowl

May 20, 2019

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

  1. In a bowl, whisk together the coconut aminos, apple cider vinegar and 5- spice powder. Set aside.
  2. Heat a large skillet to medium heat with the ghee. Pat the scallops dry with a paper towel then add to the warm skillet and sprinkle with sea salt.
  3. Cook 2-3 minutes on each side until opaque.
  4. Remove from the pan and set aside.
  5. Add the carrots noodles to the pan with the sauce. Cook 2-3 minutes until al dente tossing to coat it with the sauce.
  6. Serve the carrot noodles with the scallops topped with red pepper flakes, green onions, cilantro and sesame seeds.


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