Thai Scallops :: Serves 2
1 lb large sea scallops cut in half
1/2 cup finely chopped scallions
1 Tbs olive oil
1 Tbs garlic
1 Tbs ginger
1 cup finely chopped basil
1 thai pepper finely chopped (a jalapeño works as well)
juice from 1 lime
1 Tbs coconut sugar (substitute brown if you like)
In large skillet, heat olive oil and sauté garlic and ginger for 1 minute. Add scallions, peppers and basil, cook for 5 minutes stirring occasionally. Add sea scallops, mix everything together, reduce heat to medium, cover for 5 minutes.
Uncover and add lime juice and coconut sugar stir and coat. Serve over 1/2 cup broccoli slaw.
Protein: 42 g
Carbohydrates: 16 g
Fat: 2 g