Whole30 Scallop Stir Fry

1 lb Dry Sea Scallops

2 tbsp. avocado oil

1 red bell pepper diced

2 cup broccoli florets

1 cup red cabbage shredded

½ cup carrots, shredded

½ tbsp. arrowroot powder (can substitute with rice flour or cornstarch)

¼ cup coconut aminos

2 tbsp. apple cider vinegar

2 tsp. ginger powder

2 tbsp. scallions sliced

Salt and pepper to taste

How to Make It

Heat a wok or skillet to medium heat and add the avocado oil.

In a small bowl, whisk together the coconut aminos, apple cider vinegar, arrowroot powder and ginger powder. Set aside to thicken.

Pat the scallops dry with paper towels. Set aside.

Once the oil is hot in the pan, add the broccoli florets and bell pepper with salt and pepper.

Cook 3 minutes then add remaining veggies along with the sauce.

Cook another 5 minutes until veggies are almost tender.

Once they appear almost tender, make a well in the skillet or wok in the center and add the scallops. Depending on the size of your skillet, you may need to do this in batches.

Cook the scallops 3 minutes on each side. Once cooked, stir the veggies over them.

Serve immediately with sliced scallions.


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