SCALLOP TERIYAKI with my (better than before) FOUR INGREDIENT teriyaki sauce and…
SCALLOP TERIYAKI with my (better than before) FOUR INGREDIENT teriyaki sauce and SESAME TAHINI noodles. I added a tip to make the sauce thicker than before. Ever since discovering that I can actually eat scallops again…I have been on a kick. SO I picked some up at Trader Joe’s this morning and this lunch happened. Happy Tuesday loves! Sharing some tips for cooking scallops in my stories. This meal takes no time at all! Hope you’re all having a fabulous Tuesday! •
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Deets: seared scallops (pat dry with paper towels before searing) and season with salt/pepper and dear for two minutes per side in some ghee. Sauce: 1/4 cup tamari soy sauce, 1/4 cup balsamic vinegar, 1/4 cup coconut aminos and 5 teaspoon of honey. HEAT the sauce over medium heat until bubbling, then reduce heat to low and allow to thicken while whisking. Served with gluten free buckwheat noodles with a mixture of tahini, water, lime juice, a little sesame oil and coconut aminos. Served with sautéed broccolini and chopped red peppers all over some @lef_farms greens (hidden under all that goodness). •
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