Rice, Pasta & Pizza
Celtic sea salt
Cut the zucchini into long strips with a spiral cutter.
Dice the avocado and chop the basil.
Heat the coconut oil in a skillet and fry the scallops in it for 2-3 minutes per side until golden brown.
In the meantime, grate the lemon and squeeze it.
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.
Serve with dish with the avocado and basil.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Fruit, Shelfish, Crustaceans & Molluscs, Citrus
Lunch, Dinner, Side dish, Appetizer
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