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

1. heat butter and olive oil
2. rinse scallops, pat dry, and season with salt and pepper
3. place into skillet not touching one another and cook on medium-high heat for 2 minutes each side or until browned
4. once all scallops are cooked, remove from skillet and set aside
5. keep brown bits in skillet and add orange juice, tamari, and crushed garlic
6. allow to simmer over low-medium heat stirring constantly until it reduces and thickens to a syrupy glaze
7. serve scallops with greens (i used arugula) and drizzle with glaze