Scallops with Asian Cabbage, Cilantro + Cashews
/This zingy, easy sheet pan recipe will tingle your taste buds while giving you the iodine, selenium, zinc and iron that your thyroid needs to really thrive!
Ingredients
1 pound scallops, washed, dried thoroughly
1 pound green beans snipped
1 head of cabbage, chopped into wedges
2 tbsp. avocado oil
1/2 cup cashews
Optional: Kelp or dulse sprinkle (I like Maine Coast)
Sauce
1/4 cup coconut aminos
1 tsp ginger, minced
2 cloves ginger, minced
1 tbsp toasted sesame oil
Juice from 1 lime
1/4 cup chopped cilantro
Instructions
Preheat oven to 425 degrees. Place cabbage wedges in a rectangular baking dish and drizzle with avocado oil and sprinkle with sea salt. Bake for 25 minutes on the lower rack.
Spread scallops out on one side of a baking sheet. Add green beans to the other side. Drizzle with avocado oil and sea salt and bake for 15-20 minutes on the higher rack.
While cooking, mix together sauce ingredients.
Assemble in shallow bowls with cabbage on the bottom topped with scallops and green beans, garnished with cashews and drizzle sauce over top. Serve and enjoy!
