2 T – Stacey Hawkins Luscious Lemon Oil
1 3/4 lb – Large, Dry Sea Scallops
1/2 C – Vegetable or Chicken Broth
4 T – Stacey Hawkins Balsamic Mosto Cotto
Add oil to a large frying pan and heat over high until sizzling
Add scallops one ate a time, flat side down
Let the scallops cook, over high heat until they are brown and caramelized – a good 3-4 minutes. *You’ll know they are ready to flip over when they release- if they stick, they’re not ready!*
Flip over and cook for 1 minute on the other side
Put the pan back over high heat and add broth.
Deglaze the pan by gently scraping all brown bits off the bottom
Add Balsamic Mosto Cotto and simmer until liquid is reduced by half
Place scallops over a portion of Garlic Wilted Spinach or Cauliflower Rice and drizzle with sauce.
Enjoy! Serves 4.
½ of this recipe is approximately 1 lean and 2 healthy fat options