Asian Orange Pan-Seared Scallops

2014-11-21 12.08.27

Asian Orange Pan-Seared Scallops with wilted mixed garden greens and fresh mango

Lunch today was awesomeness wrapped in deliciousness. The deglazing liquid (coconut oil, coconut aminos and freshly-squeezed orange juice) on the scallops was drink worthy. Next time we will make the recipe with fresh scallops–these had been frozen so they made water and did not sear. The fresh garden greens and mango were divine as well.

Recipe from: “Practical Paleo” by Dianne Sanfilippo. Recipe can be found here.


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