Looking for a change this winter? Craving something delicious but less filling? The subtle flavors of every ingredient come through in this Spiralized Sesame Vegetable Noodles with Scallops. Light but packed with flavor, this dish is sure to be a favorite of seafood and veggie lovers alike – as pretty to look at as it is delicious to eat!
The fact is, scallops can be enjoyed year round. However, they reach peak harvests during late fall and winter months. Enjoy the freshest catch during the coldest months! Their meaty texture and briny flavor make them a favorite seafood among cooks. Remember, when buying fish and seafood purchase wild caught as opposed to farmed whenever possible. Wild caught is the organic of the sea!
3 tbsp sesame oil
2 green onions chopped
1 tbsp minced garlic
2 tsp ginger root minced
1 tsp brown sugar packed
2 tbsp low sodium soy sauce
1 tbsp fish sauce
1 tbsp lime juice
2 medium zucchini spiralized
8 ounces raw scallops
1 cup carrots, grated or spiralized
1 cup radishes slivered
3 tbsp fresh chopped basil
Combine sesame oil, scallions, garlic, ginger and brown sugar in a small saucepan. Heat over medium heat until the dish starts to sizzle. Cook for 15 seconds. Add scallops and cook until they are slightly golden.
Remove from heat and stir in soy sauce, fish sauce, and lime juice. Transfer to a large bowl and add zucchini noodles, carrots, radishes and basil. Gently stir to combine. Enjoy Spiralized Sesame Vegetable Noodles with Scallops!
This is one dish you’ll find yourself making again and again – for family and friends!