This recipe is so fast to prepare and delicious. It a combined effort between myself and new friend, Kristi. Kristi shared her recipe on my 21-Day Fix Challenge Group and of course I tweaked a bit. So thanks, Kristi, for giving me something new to play with. Remember recipes are just guides – you can adjust to your likes.
- 1lb of scallops
- 3 fresh garlic cloves, pressed
- 2-3 Tbsp of grated fresh ginger
- Salt and Pepper
- Coconut Oil
- Carrots
- Broccoli
- Mushrooms
- Green Onions
- Tamari Sauce
- Fresh Cilantro
- Tapitio Sauce, if desired
- Heat skillet with 2 tsps of coconut oil over medium heat.
- Add scallops and cook for 2 minutes.
- Flip over and add ½ of the garlic, ginger, salt and pepper
- You want the scallops to be translucent but have slight browning. Do not overcook - they get rubbery.
- Remove scallops and place in bowl, cover with foil.
- Deglaze the pan with a little water. This will remove all the flavor that is adhered to the pan plus make the pan much easier to clean. Let the water almost evaporate. Add in another 2 tsp of coconut oil.
- Add in the broccoli and carrots and cook until they brighten in color. Now add the mushrooms. Add a little water if necessary. Vegetables should still have a little crunch to them but be tender.
- Splash with a little tamari sauce. Mix into vegetables.
- Add the scallops back in and heat.
- To serve – plate and add some sliced green onions and chopped cilantro on top. You can also add in a little tapatio sauce.
