Stir Fried Scallops in Curry Sauce


  • 10 oz. Bay Scallops
  • 1.5 tbsp. Extra Virgin Olive Oil
  • 1 med. Zucchini
  • ½ Green Bell Pepper
  • ½ Red Bell Pepper
  • 5 Asparagus Stalks
  • ¼ Yellow Onion


  • 2 tsp. Soy Sauce Alternative
  • 1 tsp. Curry Powder
  • 1 tbsp. Minced Garlic
  • ¼ tsp. Ground Ginger
  • 1 tsp. Stevia in the Raw
  • ¼ tsp. Garlic Powder


  • Chop onion, zucchini and bell peppers into large bite-sized chunks.
  • Chop asparagus, discarding woody section.


  • Put 1 tbsp. oil in skillet and heat on medium.
  • Add garlic and ginger in skillet and saute for about 5 seconds.
  • Add vegetables to skillet and toss to get garlic and ginger well distributed.
  • Stir fry till veggies are tender-crisp.
  • Transfer veggies to a glass bowl and cover to keep warm, leave remaining stock in pan.


  • Add water, Stevia and soy sauce alternative to skillet and reduce to about ½ cup.
  • Add curry to sauce and transfer to measuring cup.

Cauliflower Rice:

  • Process 1/3 head of cauliflower till about the size of rice.
  • Add 1/2 teaspoon extra virgin olive oil to pan to season.
  • Add cauliflower rice.
  • Sprinkle ¼ tsp. garlic powder over cauliflower.
  • Add ¼ cup of sauce to skillet and braise till fully absorbed stirring constantly.
  • Transfer to bowl for serving.

Finishing Touches:

  • Return vegetables to skillet and add remaining sauce to skillet.
  • Stir fry vegetables till sauce is fully absorbed into vegetables.
  • Serves 2.
  • Doesn’t freeze well.
  • Spice it up by adding a little more curry or some cayenne.