Zucchini pasta with scallops and lemon — Meal
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Macros (per serving)

Fat

51%

(19 g)

Protein

23%

(20 g)

Carbs

26%

(22 g)

12 g Net,

9 g Fiber

335 Calories (per serving)

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Zucchini pasta with scallops and lemon

Ingredients

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Scallops

175 g

Zucchini

2 pieces

Lemon

1 piece

Avocado

1 piece

Fresh basil

3 Tbsp

Coconut oil

1 Tbsp

Black pepper

to taste

Celtic sea salt

to taste

Instructions

Difficulty

Easy

Prep time

10 min

Cook time

10 min

1

Cut the zucchini into long strips with a spiral cutter.

2

Dice the avocado and chop the basil.

3

Heat the coconut oil in a skillet and fry the scallops in it for 2-3 minutes per side until golden brown.

4

In the meantime, grate the lemon and squeeze it.

5

Add the zucchini strings to the pan and fry them for 1-2 minutes until they are slightly softer, season with 1 teaspoon lemon zest, 2 tablespoons lemon juice and some salt and pepper.

6

Serve with dish with the avocado and basil.

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Details

Allergens

Fruit, Shelfish, Crustaceans & Molluscs, Citrus

Diet

Paleo

Course

Lunch, Dinner, Side dish, Appetizer

Cooking equipment

Spiral cutter

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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