I lived in San Francisco for sixteen years. Asian food was part of my weekly diet, from Tai to Korean, Vitaminize, and Chinese. I felt spoiled living there. I never had such a great selection as I did in San Francisco.

I am not much of a noodle fan. But vegetables, seafood, and rice are still some of my favorite dishes. My green bean dish, which I created with Asian sauces, is influenced by my days in the City. They taste like candy without sugar if you have not had them yet.

My new tender, buttery scallop bowl offers an Asian flair that is filling and low carb. The white rice is replaced with cauliflower rice, making this recipe more suitable for maintaining happy blood sugar levels.

2 Tablespoons of Chinese fermented black bean sauce

Chop scallions, garlic, leeks, mushrooms, and sauté in the warm coconut oil.

Boil water for scallops in a separate pan, then turn the heat down to low. Add 12 ounces of small scallops and cook for 2 minutes. Drain scallops and add to stir.

Put the lid on stir fry and let the scallops cook in the coconut crest for 3 minutes on low heat.

258 Calorie, Total Fat 18.3g, Saturated Fat 15.6g, Cholesterol 23mg, Sodium 941mg, Total Carbohydrates 10.3g, Fiber 2.6g, Total Sugar 3.7g, Protein 15.5g