From the Sugar Happy Kitchen: Tender Scallop Asian Bowl

Nadia Al-Samarrie


I lived in San Francisco for sixteen years. Asian food was part of my weekly diet, from Tai to Korean, Vitaminize, and Chinese. I felt spoiled living there. I never had such a great selection as I did in San Francisco.


I am not much of a noodle fan. But vegetables, seafood, and rice are still some of my favorite dishes. My green bean dish, which I created with Asian sauces, is influenced by my days in the City. They taste like candy without sugar if you have not had them yet.


My new tender, buttery scallop bowl offers an Asian flair that is filling and low carb. The white rice is replaced with cauliflower rice, making this recipe more suitable for maintaining happy blood sugar levels. 



 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



 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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