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Citrus-Soy Scallops with Miracle Noodles

Citrus-Soy Scallops with Miracle Noodles Recipe
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 2 tsp. organic avocado oil (try Olivado)
  • 2 tsp. organic sesame oil
  • 2 pounds sustainable sea scallops
  • 2 c. organic broccoli florets
  • 1 medium organic red bell pepper, cut into 1" strips
  • 2 tsp. fresh organic ginger, grated
  • 4 Tbsp. organic low-sodium tamari (gluten-free soy sauce)
  • ¼ c. fresh organic lemon juice
  • ¼ c. fresh organic lime juice
  • 4 Servings Miracle Noodles
Instructions
  1. Whisk together the soy sauce, lemon and lime juices, ginger, and sesame oil in a wide, shallow, nonreactive bowl.
  2. Add the scallops to the lemon soy mixture and marinate, covered, at room temperature, for 5 minutes on each side. (Do not marinate longer or the scallops will become mushy when they're cooked.)
  3. Transfer the scallops to a plate and reserve the marinade. Heat ½ teaspoon avocado oil in a 12-inch safe nonstick skillet over moderately high heat. Saute the scallops, six to eight at a time, until just cooked through, 2 to 3 minutes on each of the flat sides, transferring them to a plate as they're cooked. Wipe out the skillet and add ½ teaspoon oil between batches.
  4. Wipe out the skillet again, then add the marinade, broccoli florets and red pepper strips, saute 2 minutes until crisp tender.
  5. Add the Miracle Noodles, and cook, stirring until heated through, about 2 minutes.
  6. Place the Miracle Noodles and veggies in a bowl, top with scallops. Serve.
 

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Nutrient Information Per Batch

1106.8 kcal Calories, 320.17 mg Calcium, 53.33 g Carbohydrate, 299.64 mg Cholesterol, 25.89 g Total Fat, 3.65 g Fiber, 5.95 mg Iron, 593.04 mg Magnesium 3930.14 mg Potassium, 162.06 g Protein,206.68 mcg Selenium, 3907.1 mg Sodium, 8.79 g Sugars, 9.85 mg Zinc, 3.16g Saturated fat, 0 trans Fat, 10.32 g Monounsaturated fats, 7.7 g Polyunsaturated fats, 8452.85 IU Vitamin A, 2.12 mg Vitamin B6, 13.89 mcg Vitamin B12, 340.06 mg Vitamin C, 0 IU Vitamin D, 2.1 Vitamin E, 7.97 mcg Vitamin K, 326.88 mcg Folate,0.34 mg Vitamin B1(Thiamin),15.11 mg Vitamin B3(Niacin),0.97 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 66.18 mcg Lutein and Zeaxanthin, 0.33 g ALA, 0.82 g EPA, 0.98 gDHA,2206.01 mg Phosphorous, 1.61 mg Manganese, 23.8 mcg Alpha carotene, 1952.84 mcg Beta carotene, 593.47 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Corn
  • No Yeast
  • No Peanuts
  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Gluten
  • No Nuts
  • No Seeds
  • No Dairy
  • No Poultry
  • No Grains
  • No Molds

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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