CHECK OUT IVEY'S NEWEST OBSESSIONS- SHOP NEW ARRIVALS
CHECK OUT IVEY'S NEWEST OBSESSIONS- SHOP NEW ARRIVALS
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1

2 people

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2
2 People

INGREDIENTS

    Scallops

  • 3 sea scallops
  • Pinch of sea salt
  • 0.5 tbsp toasted sesame oil
  • 0.5 tbsp lemon juicevvvvv
  • 0.75 tbsp coconut aminos

    • Spinach & Edamame

  • 1 cups baby spinach (a 5oz box)
  • 0.13 cup shelled and thawed edamame
  • 0.5 minced garlic clove
  • 0.5 tbsp toasted sesame oil
  • Pinch of toasted sesame seeds and chopped green onion

INSTRUCTIONS

  • Pat dry scallops thoroughly and sprinkle with salt
  • Add sesame oil to a cast iron pan over medium high heat
  • Add scallops to hot pan and cook for 3 minutes eash side
  • While scallops cook, using a second pan, add sesame oil to another pan over medium heat
  • Add minced garlic and let cook for 1 minute until fragrant
  • Add spinach and edamame and let cook for 3 minutes, stirring frequently
  • Add lemon juice and coconut aminos 
  • Add spinach and edamame to plates and top with scallops
  • Garnish with toasted sesame seeds and chopped green onions (optional)
Filed in: Smoothies & Desserts
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