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”
- 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.