Dot2Trot

Low Carb Living!

Stir Fry Scallops With Vegetables

Here’s a delicious low carb stir fry without any sugar or added carbs, and best of all: scallops! Feel free to mix in other ingredients or swap them out, just be sure to account for the carbs and other macros according to your goals.

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✅Scallop Stir-Fry
Serves 2
Carbs/Serving: 12g
Net Carbs/Serving: 9.7
Nutrition: 354 Calories / 26g protein / 23g Fat / 12g Carbs / 2.3g Fiber

🔔Note: How to Lower Carb Amount: Unlike other animal proteins, when you eat scallops you are consuming carbs. This recipe calls for large wild scallops (about 4 scallops per person). If you use the smaller bay scallops the carb count will change. If enjoy stir-fry but want a lower carb count, you can easily swap out the scallops for shrimp, chicken thighs, or pork.

➡Ingredients:
2 tbsp. Light olive oil or coconut oil
1 tbsp. Sesame oil
2 Servings large, wild scallops (6 ounces or 8-10 scallops), muscle removed, washed, patted dry
Sea salt and pepper
1 C Bok choy, chopped, leafy greens separated from white stems
¼ C Sliced red bell pepper
1 tbsp. Coconut aminos (can use soy sauce for less carbs if you prefer)
2 scallions, chopped into 1” pieces
1 Small zucchini, chopped or cut into noodles
½ C Snow peas, fibrous strings removed
1 Garlic clove, shaved into thin pieces
Pinch red pepper flakes
1 tbsp. Toasted sesame seeds

✅Directions
1. Season one side of scallops with salt and pepper.
2. Heat a large wok or skillet over medium high heat for 1 minute. Add your oils and heat for an additional 30 seconds. Place your scallops in the hot pan along the outer edges of the pan, seasoned side down. Quickly season the exposed sided of the scallops and add the white stems of the bok choy and red pepper strips in the middle of the pan. Cook for 2-3 minutes, stirring the vegetables occasionally.
3. After 2-3 minutes, flip your scallops. Add the coconut aminos, scallions, zucchini, snow peas, garlic and red pepper flakes; begin stirring/tossing the vegetables. Cook for another 2 minutes while stirring the vegetables.
4. Take scallops off heat when the internal temperature reaches 115 degrees (they should feel firm to the touch). Let scallops rest for 5 minutes and they should continue cooking, reaching 120-130 degrees.
5. Serve dish topped with sesame seeds.

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