Nadia Al-Samarrie
I spent sixteen years living in San Francisco, where I had the luxury of enjoying a diverse array of Asian cuisine—everything from Thai and Korean to Vietnamese and Chinese was a regular part of my diet. The city’s vibrant food scene truly spoiled me, offering a selection like no other.
Although noodles have never been my go-to, I’ve always loved dishes centered around fresh vegetables, seafood, and rice. One of my all-time favorites is a green bean dish I created, inspired by the Asian flavors I came to adore in San Francisco. If you haven’t tried it yet, these green beans are so delicious they taste like candy—without the sugar.
Now, I’m excited to share my latest creation: a tender, buttery scallop bowl with an Asian flair. It’s hearty, flavorful, and low-carb, thanks to cauliflower rice instead of white rice, making it a great choice for keeping blood sugar levels balanced.
Ingredients:
1 Pound of Jumbo Scallops
1 Tablespoon coconut oil
1/4 Cup green onions
1 Cup of leeks
1 Cup of Bella mushrooms
2 Medium cloves of garlic
2 1/2 Ounces of water chestnuts
2 Teaspoons of salt
1/2 Teaspoon of pepper
1/2 Teaspoon of fresh ginger
2 Tablespoons of Chinese fermented black bean sauce
13.5 Ounces of coconut cream
4 Cups of cauliflower rice
Instructions:
Put a tablespoon of oil in a large pan on low heat.
Chop scallions, garlic, leeks, mushrooms, and sauté in the warm coconut oil.
Add 4 cups of cauliflower and stir
Add a can of coconut cream and stir
Add fermented black bean sauce and stir
Add fresh ginger, salt, and pepper, and stir
Boil water for scallops in a separate pan, then turn the heat down to low. Add 12 ounces of small scallops and cook for 2 minutes. Drain scallops and add to stir.
Put the lid on stir fry and let the scallops cook in the coconut crest for 3 minutes on low heat.
Nutrition Facts:
Serving Size 6
7.7 net carbs per serving
258 Calorie, Total Fat 18.3g, Saturated Fat 15.6g, Cholesterol 23mg, Sodium 941mg, Total Carbohydrates 10.3g, Fiber 2.6g, Total Sugar 3.7g, Protein 15.5g
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