Makes 1 Serving
Macros: 337 cal, Fat 21g, Carbs 20g, Fibre 3g, Protein 17g
1/8 tsp Sea Salt (divided)
1 1/2 Tbsp Extra Virgin Olive Oil (divided)
1/2 Sweet Potato (Japanese or regular, large, spiralized into noodles)
1 Garlic (cloves, sliced thin)
1 1/2 tsps Nutritional Yeast
1/8 Lemon (juiced, zested)
1 Tbsp Basil Leaves (sliced thin into ribbons)
Place the scallops on a plate lined with a paper towel to ensure they are very dry. Season with half the sea salt.
Heat a cast-iron skillet over medium heat and add half of the oil. Place the scallops in the skillet and cook for three to four minutes on one side. Flip and cook for one to two more minutes, until cooked through. Remove and set aside on a plate.
In the same skillet, lower the heat to medium-low. Add the sweet potato noodles, garlic, and remaining oil. Cook until the sweet potato noodles have softened, about five to seven minutes. Add the nutritional yeast, lemon juice, and remaining salt. Toss to combine.
Divide the noodles between dishes and top with scallops, lemon zest, and basil. Enjoy!
Leftovers: Refrigerate in an airtight container up to two days.
More Flavour: Add red pepper flakes to the sweet potato noodles or black pepper, or finish cooking the scallops in ghee or butter for more richness.
No Nutritional Yeast: Omit or use parmesan cheese instead.
No Basil: Omit or use fresh parsley instead.