Scallops!

I have recently made a huge change to my diet. I’ve cut out all the delicious, yummy, decadent and soul satisfying things I used to make and eat. Such as, no more: dairy, gluten, sugar, corn, soy, peanuts, or eggs. This may sound familiar to those in the diet realm, it’s the Virgin diet. I have started this for a myriad of health reasons and as a personal challenge to my self. I am on day 16, and feeling pretty empowered and impressed! I have discovered that this new diet isn’t nearly as hard as I had feared. It just requires a bit of meal planning and prep. TBH?! I enjoy and like planning and thinking up my meals ahead of time. So, tonight, I made coconut curry scallops over chic pea pasta. Its was largely a delicious success! I have posted a tiny video clip of it- my first 😱! I don’t use recipes and often just look at other peoples ideas to create my own idea. As a result of this I literally have no measurements however, if your interested here is a rough accounting of what I did!

Sauce: Coconut milk- unsweetened about 1/2 a can, curry powder, turmeric, black pepper, salt, and vanilla powder. Heat it all up in a sauce pan on the stove. Once warmed, I added diced bell peppers and spring peas. I like a little heat so last minute I added cayenne pepper

Noodles: I used the Bonanza chic pea spaghetti, this is not my favorite and I probably won’t use it again. I really LOVE the Tinkyada brand of pastas they are delicious. However, I wanted to branch out and try something new. Eating gluten free and corn free means I do a lot ingredient reading. The Bonzana fit all my dietary restrictions and had a great chewy texture in general.

Scallops: I used colossal scallops cooked in a hot cast iron. I minimally seasoned the scallops only using salt and pepper, and fresh lemon.

If you make this recipe, share your pics and let me know what you thought of it!