This easy, healthy, Kung Pao Shrimp tastes better than takeout and is on your table in less than 30 minutes and I LOVE that you can customize the heat! We were all licking our plates of the savory spicy sauce!
Season them with salt and black pepper, put a splash of canola oil in a superhot nonstick pan, and cook. "Don't overcrowd them," After two to three minutes, when the scallops are golden brown, flip them and cook until their middles are turning opaque. Remove them from the heat (they'll continue to cook for a minute or so) and add fresh lemon juice