Whole30 Lemon Garlic Scallops Zucchini Noodles
EASY Whole30 Lemon Garlic Scallops Zucchini Noodles with sautéed zucchini noodles. One pan and 10 minutes is what you need for this healthy, low carb meal. Paleo + Whole30 + Low Carb + Low Calorie + Gluten Free
Servings: 2 servings
Ingredients
- 1 lb scallops thawed
- 2 zucchini spiralized
- 1/2 teaspoon garlic powder
- 1 tablespoon lemon juice
- 2 teaspoon sea salt divided
- Coconut oil spray
Instructions
- Heat a sauté pan to medium heat. Spray with coconut oil spray then add the zucchini noodles and 1 teaspoon of sea salt.
- Toss the zucchini noodles to combine. Cook 4-5 minutes until desired tenderness. Remove from the pan then set aside while you cook the scallops.
- Add more coconut oil spray to the pan. Pat the scallops very dry with paper towel.
- Add the scallops to the sauté pan. Sprinkle with garlic powder, lemon juice and remaining sea salt.
- Cook 2 minutes on each side, flipping just once. Scallops are fragile, do not flip multiple times.
- Remove the scallops from the pan and serve with zucchini noodles.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1serving | Calories: 195kcal | Carbohydrates: 14g | Protein: 29g | Fat: 1g | Cholesterol: 54mg | Sodium: 2068mg | Potassium: 976mg | Fiber: 1g | Sugar: 5g | Vitamin A: 390IU | Vitamin C: 40.9mg | Calcium: 45mg | Iron: 1.6mg