Quick Scallop and Noodle Toss

9g CARB

Serves 4

Total 30 min.

• 12 fresh or frozen sea scallops (about 18 oz. total)
• 1 medium zucchini, trimmed
• ½ tsp. olive oil
• 2 Tbsp. orange juice
• 2 Tbsp. champagne or cider vinegar
• 1 Tbsp. toasted sesame oil
• 1 tsp. grated fresh ginger
• ½ tsp. lime zest
• ½ tsp. sea salt
• 1½ cups fresh baby spinach
• 1 cup chopped cucumber
• ⅔ cup thinly sliced radishes
• ¼ tsp. black pepper
• 1 Tbsp. olive oil
• 2 Tbsp. sesame seeds, toasted

1. Thaw scallops, if frozen. Using a vegetable spiralizer, julienne cutter, or mandoline, cut zucchini into long, thin noodles. In a 10-inch skillet heat the ½ tsp. olive oil over medium-high. Add zucchini noodles. Cook and stir 1 minute or just until tender; cool.

2. Meanwhile, in a large bowl combine the next five ingredients (through lime zest) and ¼ tsp. of the salt. Stir in zucchini noodles, spinach, cucumber, and radishes.

3. Rinse scallops; pat dry with paper towels. Sprinkle with remaining ¼ tsp. salt and the pepper.

4. In the same skillet heat the 1 Tbsp. olive oil over medium-high. Add scallops; cook 3 to 5 minutes or until opaque, turning once. Serve zucchini noodle mixture with scallops and sprinkle with sesame seeds.

TipTo toast sesame seeds, spread seeds in a dry small skillet. Cook over medium until light brown, stirring often so they don’t burn.

PER SERVING (3 scallops + 1¼ cups noodle mixture each) cal 227, fat 10 g (1 g sat. fat), chol 42 mg, sodium 527 mg, carb 9 g (2 g fiber, 3 g sugars), pro 24 g

TRY THIS

You can use fresh or frozen peeled and deveined shrimp for the scallops. Or use a combo of the two.

mindful seafood choices

Eating fish or shellfish once or twice a week is a healthful practice. It is a good idea to choose fish that are harvested in sustainable ways. Visit seafoodwatch.org for science-based information about the best fish choices and to download a handy consumer guide.