The other night, I cooked up some bay scallops in my NuWave the for dinner. I simply seasoned the scallops with pink salt and pepper then sauteed a pile of coleslaw mix in some coconut oil to use as a bed underneath and whipped up a delicious sugar-free Creamy Lemon Herb Sauce to go with it.
This meal turned out to be extremely satisfying and filling with the total calorie count coming in under 400! I actually wish I had made a double batch so I would have had leftovers to take to work with me sometime during the week.
Side Note: If you have never heard of the NuWave before, you should definitely look into it. This is, by far, my favorite kitchen gadget and it the easiest way I've found to cook my scallops and shrimp without them coming out undercooked or overcooked and rubbery. You just throw your frozen scallops on the rack (I put down a piece of foil to make for easier cleanup) and set the timer for 8-10 minutes, flipping halfway through.
Creamy Lemon Herb Sauce
1/2 c. coconut cream
1/4 c. nutritional yeast
1/2 tsp. Simple Girl Lemon Herb Seasoning
1/2 tsp. garlic powder
pink salt and pepper, to taste
1/2-1 T. lemon juice
water, as needed
- Heat coconut cream skillet over medium-low heat.
- Stir in nutritional yeast and spices.
- Add water if thinner consistency is desired.
- Keep on burner, stirring occasionally, until heated through.
- Whisk in lemon juice and adjust seasonings, to taste.