Thai Curried Scallops with Butternut Noodles

Whole30 Thai curried scallops are an easy one-skillet dish packed with aroma and flavor. Paired with butternut squash noodles for a light and flavorful 20-minute meal.    

Prep Time: 5 minutes 

Cook Time 20 minutes 

Yield: 2 servings  

Ingredients

4 packages of scallops, thawed, cleaned and dried 

½ small butternut squash, spiralized 

1 red chili pepper sliced 

1 cup full fat coconut milk 

1 tsp cumin 

1 ½ tsp curry powder 

1 tsp minced garlic 

1 tsp minced garlic 

1 tsp red pepper flakes 

½ lime, freshly squeezed 

½ tsp coconut sugar 

sea salt to taste 

fresh parsley for garnish 

How to Make It

1. Bring a large saucepan over medium heat. Add milk, minced garlic, minced ginger, cumin, curry powder, red pepper flakes, sugar, and lime. 
2. Whisk the ingredients together as you bring them to a medium simmer. Simmer on a medium heat 10 minutes, stirring frequently. 
3. Place the scallops in the pan with the sauce and sprinkle with sea salt. 
4. Cook the scallops 2-3 minutes then flip and cook another 2-3 minutes until lightly brown. 
5. Toss the butternut squash noodles into the pan, tossing over the sauce to combine.  
6. Plate with fresh parsley for garnish!