Place the kohlrabi noodles into a food processor and roughly pulse or until shaped like orzo (not small like rice, slightly larger.) Set kohlrabi aside.

Place a large skillet over medium heat and add in 1 tablespoon of the olive oil. Once oil heats, add in the garlic and onions. Cook until onions are translucent, 2-3 minutes. Then, add in the Egyptian spinach and cook for 2 minutes or until mainly wilted. Then, add in the kohlrabi and season with salt and pepper and let cook for 1 minute, stirring frequently. Add in the vegetable broth and cook for about 5 minutes or until kohlrabi has orzo consistency – al dente. Remove from heat and stir in the parmigiano-reggiano and just the lemon zest.

Divide the kohlrabi “orzo” onto two plates, cover and set aside.

Wipe down the skillet used to cook the kohlrabi and set back over medium-high heat. Add in the remaining half tablespoon of olive oil. While oil heats, season scallops generously with salt and pepper. Once oil heats, add in the scallops in a single layer and sear for 2 minutes, flip over and sear another 2 minutes or until scallops are a deep golden brown and just firm and opaque. Then, pour on the lemon juice and take off the heat.

Uncover the dishes of “orzo” and top each plate with 3 scallops. Garnish with mint (or parsley) and enjoy!