Sweet Potato & Scallop Pasta (Paleo, AIP)
Ingredients
8oz Scallops
1/4 tsp Sea Salt (divided)
3 tbsp Extra Virgin Olive Oil (divided)
1 Sweet Potato (Japanese or regular, spiralized into noodles)
2 Garlic Cloves (sliced thin)
1 tbsp Nutritional Yeast
1/4 Lemon Juice (zested)
2 tbsp Basil Leaves (sliced thin into ribbons)
Directions:
Place the scallops on a plate lined with a paper towel to ensure they are very dry. Season with half the sea salt.
Heat a cast-iron skillet over medium heat and add half of the oil. Place the scallops in the skillet and cook for three to four minutes on one side. Flip and cook for one to two more minutes, until cooked through. Remove and set aside on a plate.
In the same skillet, lower the heat to medium-low. Add the sweet potato noodles, garlic, and remaining oil. Cook until the sweet potato noodles have softened, about five to seven minutes. Add the nutritional yeast, lemon juice, and remaining salt. Toss to combine.
Divide the noodles between dishes and top with scallops, lemon zest, and basil. Enjoy!
