Eat well. Be well.


Scallops in Garlic Butter Sauce with Grain-free Lime Cilantro “Rice” and Steamed Asparagus

Keep frozen scallops on hand for an easy to prepare meal.

Scallops are a great source of protein, Omega-3 fatty acids, magnesium, selenium and zinc.

They are high in vitamin B12 (providing almost 100% RDA) and Iodine.

Scallops are very low in mercury.

Cilantro Lime Cabbage “Rice”

Serves 2

  • 1/2 head green cabbage, finely shredded
  • 1/2 tsp crushed red pepper flakes
  • 1/8 – 1/4 cup of butter
  • Salt, Pepper
  • 1/4 – 1/2 cup fresh cilantro, chopped
  • Juice of one large lime
  • Slice of tomato

Heat the butter in a skillet.

Add crushed red pepper, cook 1 minute.

Add shredded cabbage, cook about 7 minutes until soft.

Stir in cilantro and lime juice.

Season with salt and pepper.

Garnish with a slice of tomato and cilantro.

Steam Asparagus in a double boiler for just a minute or two.


12 Scallops – 6 Scallops per person (fresh or frozen)

3 large cloves of garlic, pressed

1/4 cup butter or ghee

Salt and Pepper

Heat the broiler of the oven.

Heat an oven-safe pan on the stove and melt the butter or ghee.

Add garlic, saute 1 minute.

Add the scallops, cook a 2+ minutes on each side until opaque and firm.

Place the pan with the scallops under the broiler until golden brown on the top.