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.