MAKES 2 SERVINGS
INGREDIENTS
1/2 cup chopped onion
2 to 3 Tbsp coconut oil
1 Tbsp grated fresh ginger
1 to 2 tsp curry powder
1/2 tsp salt
1/8 tsp cayenne pepper
1 cup canned fire-roasted diced tomatoes
1 cup unsweetened full-fat coconut milk
2 cups zucchini noodles
1/2 cup sliced shiitake mushroom
2 cloves garlic, minced
1/2 to 3/4 lb sea scallops
HOW TO MAKE IT
Make the sauce. In a large skillet cook onion in 1 tablespoon melted coconut oil over medium-low 5 minutes or until onion is tender but not brown. Stir in ginger, curry powder, salt, and cayenne. Add tomatoes and coconut milk.
Bring to boil; reduce heat and simmer 5 minutes.
Meanwhile, in another large skillet, cook zucchini, mushrooms, and garlic in 1 tablespoon melted coconut oil over medium-high heat just until zucchini starts to brown on the edges and mushrooms are cooked through, about 3 minutes. If desired, season with salt.
Remove vegetables from skillet and keep warm. Heat the same skillet over medium heat, adding more coconut oil if needed. Add scallops. Cook about 6 minutes or until browned and just opaque, turning once halfway through. Keep the scallops moving in the pan to keep them from sticking, but turn only once.
Divide zucchini mixture between two plates. Top with curry sauce and scallops.
Enjoy Delicious, Sugar-Free, Low-Carb Desserts and Still Be On Keto</a>
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