Calories Per Serving: 483
Servings: 1
Ingredients:
8 oz scallops
1 T coconut oil
1/4 head red cabbage, sliced into strips
2 carrots, sliced
1 orange bell pepper, chopped
1 small onion, chopped
1 T minced garlic
Simple Girl Citrus Ginger dressing
Bragg’s liquid aminos
pink salt, to taste
pepper, to taste
Directions:
- Sprinkle scallops with pink salt and pepper and cook in NuWave oven or bake on parchment lined baking sheet in oven until cooked through
- Melt coconut oil in large skillet over med-high heat
- Stir in carrots, garlic, onions, and peppers
- Cook until tender
- Pour a few tablespoons of Citrus Ginger dressing onto veggies
- Stir in cabbage and place lid on skillet, stirring occasionally, until cabbage is soft and pasta-like
- Transfer veggies to bowl and drizzle with liquid aminos
- Place scallops on top and sprinkle with pink salt
