Ingredients

• 1-2lbs scallops or seafood of choice

• 2-3 tbps coconut oil - enough to cover the bottom of the pan

• 1 box Banza pasta

  • optional: cherry tomatoes, mushrooms, parsley

  • spices: salt, pepper, chili flakes

Sauce:

• 1 can coconut cream

• 1/4 cup nutritional yeast

• 1 lemon, juiced

• 1 tsp garlic powder

• 1/2 tsp salt

• 1/4 tsp pepper

Preparation

1. Boil the pasta separately, according to the directions on the box. Rinse with water once done, set to the side.

2. Heat coconut oil on low-medium in the cast iron. Rinse + pat dry scallops or seafood of choice. Sprinkle spices on top of the scallops - salt, pepper, chili flakes.

3. Once the pan is heated, add the scallops to the pan. Make sure to space them a little, you don’t want them to touch - this will ensure even cooking (might need to do this in two batches depending on how big your pan is).

4. Let the scallops cook for 2-4 minutes each side or until slightly browned, flip and repeat. They should still have some bounce back to them when fully cooked, not tough. Place done scallops to the side.

5. Now, you can start mixing up the creamy lemon sauce. Mix coconut cream, nutritional yeast, lemon juice, garlic powder, s+p in a bowl. Dump sauce over pasta and stir.

6. Sauté mushrooms + cherry tomatoes in a separate pan and then added them to the pasta mix. You can put the pasta mix back into the pan to heat it up a bit so all the flavors simmer together well.

7. Top pasta with scallops + ENJOY!

Tips

• You can use alternative pasta options. I prefer Banza Pasta or other gluten free option.

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