Ginger Lime Chili Scallops

These Ginger Lime Chili Scallops are a 15 minute, one-pan meal that’s packed with spicy flavor! Serve over zucchini noodles for a veggie-packed Whole30 lunch or dinner.

Prep Time: 15 minutes

Cook Time 15 minutes

Yield: 2 servings

Ingredients

• 2 packages wild sea scallops, thawed
• 2 zucchinis, spiralized
• 2 tbsp. extra virgin olive oil
• 2 tbsp. minced garlic
• 2 tbsp. minced ginger
• 1 tsp. ground coriander
• 1 serrano or red chili pepper, diced
• 1 red bell pepper, diced
• 2 tbsp. fish sauce
• 2 tbsp. lime juice
• 1 tsp. coconut sugar

How to Make It

1. Wash the scallops and pat dry with paper towels then set aside.
2. Heat a large skillet to medium heat with extra virgin olive oil.
3. Place minced garlic, ginger, serrano, bell pepper and coriander in the pan.
4. Cook 2-3 minutes then add lime juice, fish sauce and coconut sugar. Stir together with the other ingredients.
5. Add the scallops to the skillet with a sprinkle of sea salt. Cook 4-5 minutes then flip and cook another 4-5 minutes.
6. Remove the scallops from the pan and place the spiralized zucchinis in the skillet. Toss it several times to coat it with the sauce.
7. Serve immediately with scallops on top.