So Im doing this Whole 30 challenge thing and was playing around in the kitchen and made a tasty 10 minute dinner that was compliant--and gluten free so I thought Id share my Whole 30 group post: Ricks in NY so I decided to treat myself to scallops for dinner. Dinner took about ten minutes to make and it was so good. I wish I would have measured things to give out the recipes--Ill try to describe: I crushed a garlic clove and mixed it with a little olive oil fresh squeezed orange juice, and black pepper and poured it over the scallops while I was heating the olive oil in the pan and shredding fresh spinach on a plate. For soup, I put some left over pumpkin puree in a pot (1/2 cup??) and heated it with with 3/4? cups chicken broth and a few tablespoons of coconut milk. Then I patted the scallops dry, seared them on both sides and placed them on the spinach. I poured the left-over marinade into the hot pan and stirred it around with some extra juice, then sprinkled the juices over the scallops and spinach. Back to the soup--added lime juice, kosher salt, and cilantro to taste, and a bit more coconut milk--basically played around and tasted til it tasted good. Feeling less deprived now : )
Posted on: Fri, 03 Oct 2014 00:04:54 +0000
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