Coconut Scallop Cucumber Boats

Light, tropical and protein-packed! [1 Serving: 4 Boats]

15 min Prep

10 min Cook

30g proteins

29g carbs

9g fats

~325 Kcal

Ingredients

Prep the cucumber boats:Cut the cucumber in half lengthwise, then cut each half again to create 4 equal pieces.
Use a spoon to gently scoop out the seeded center, forming shallow boats. Set aside.
Cook the rice according to package instructions (18–20 minutes).
Measure 60g cooked rice and stir in 10g coconut aminos, turmeric, and salt until evenly coated.
Fill the boats: Divide rice evenly among the cucumber boats (15g per boat).
Cook the scallops: Heat a nonstick pan over medium heat and lightly coat with avocado oil spray.
Add scallops in a single layer and cook: 1½–2 minutes on the first side (do not move). Flip and cook 1–1½ minutes on the second side. During the final 30 seconds, add 15g coconut aminos and gently toss to coat.
Assemble & finish: Top each boat with scallops (~28g per boat).
Add 5g avocado per boat and finish with a sprinkle of paprika.
Serve immediately for best texture.