Whole30 Scallop Stir Fry
Whole30 Scallop Stir Fry
Sizzlefish Support
2
10 minutes
20 minutes
355
Asian-inspired
Entree
Seared scallops top a bed of stir-fried veggies in this simple and filling Whole30 recipe. Add your favorite veggies and enjoy!
Ingredients
- 2 packages of scallops, thawed
- 2 tbsp. avocado oil
- 1 red bell pepper diced
- 2 cups broccoli florets
- 1 cup red cabbage shredded
- ½ cup carrots, shredded
- ½ tbsp. arrowroot powder
- ¼ cup coconut aminos
- 2 tbsp. apple cider vinegar
- 2 tsp. ginger powder
- 2 tbsp. scallions sliced
- Salt and pepper to taste
Directions
Heat a wok or skillet to medium heat and add the avocado oil.
In a small bowl, whisk together the coconut aminos, apple cider vinegar, arrowroot powder, and ginger powder. Set aside to thicken.
Pat the scallops dry with paper towels. Set aside.
Once the oil is hot in the pan, add the broccoli florets and bell pepper with salt and pepper.
Cook for 3 minutes, then add the remaining veggies along with the sauce.
Cook for another 5 minutes, until the veggies are almost tender.
Once they appear almost tender, make a well in the skillet or wok in the center and add the scallops. Depending on the size of your skillet, you may need to do this in batches.
Cook the scallops for 3 minutes on each side. Once cooked, stir the veggies over them.
Serve immediately with sliced scallions.
