by now you know that ‘simple’ and ‘kid-approved’ are two of my magic words when it comes to what is blog-worthy. and without following a true rotation diet, i do try to alternate foods for our evening meals as to provide a variety of animal proteins and veggies. this hit the spot and kept my two year old asking for more!
ingredients:
- 1 pound scallops (i used fresh)
- 2 oranges (for fresh squeezed juice) to yield 1/2 cup juice
- 1 tablespoon coconut aminos
- 1/4 teaspoon crushed garlic
- 2 tablespoons vegan butter
- 2 tablespoons olive oil
- fresh ground salt and pepper
- heat butter and olive oil
- rinse scallops, pat dry, and season with salt and pepper
- place into skillet not touching one another and cook on medium-high heat for 2 minutes each side or until browned
- once all scallops are cooked, remove from skillet and set aside
- keep brown bits in skillet and add orange juice, tamari, and crushed garlic
- allow to simmer over low-medium heat stirring constantly until it reduces and thickens to a syrupy glaze
- serve scallops with greens (i used arugula) and drizzle with glaze
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