Zesty Ginger-Lime Scallop & Zoodle Power Bowls

Ingredients

• 8 oz Large Sea Scallops
• 2 medium Zucchini
• 1 medium Carrot
• 0.5 Red Bell Pepper
• 0.5 Avocado 0.5 Avocado
• 0.25 cup Fresh Cilantro
• 2 tbsp Fresh Mint
• 1 tbsp Unsalted Peanuts
• 1 tsp Avocado Oil
• 3 tbsp Lime Juice
• 1 inch Fresh Ginger
• 1 clove Garlic
• 0.5 tbsp Low-Sodium Fish Sauce
• 0.25 tsp Red Chili Flakes
• 1 tbsp Water
• 0.25 tsp Sea Salt
• 0.125 tsp Black Pepper

Instructions

1. Prepare the dressing: In a small bowl, whisk together the lime juice, grated ginger, minced garlic, low-sodium fish sauce (or alternative), red chili flakes, and water. Season with 1/4 tsp sea salt and 1/8 tsp black pepper. Set aside.
2. Prepare the vegetables: Spiralize the zucchini into noodles. Julienne or spiralize the carrot. Thinly slice the red bell pepper. Chop the fresh cilantro and mint. Dice the avocado.
3. Prepare the scallops: Pat the scallops very dry with paper towels. Season generously with sea salt and black pepper on both sides. Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
4. Sear the scallops: Place the seasoned scallops in the hot skillet, ensuring they are not crowded. Sear for 1.5 to 2 minutes per side until a golden-brown crust forms and they are cooked through but still tender. Do not overcook. Remove from heat.
5. Assemble the bowls: Divide the zucchini noodles, julienned carrot, and sliced red bell pepper evenly between two serving bowls. Top each bowl with the seared scallops and diced avocado.
6. Dress and serve: Drizzle the ginger-lime dressing over each bowl. Garnish with chopped cilantro, mint, and crushed peanuts. Serve immediately.

Nutrition (per serving)