Seared Scallops over Sautéed Vegetables- Serves 2
Scallops are acid forming, the veggies are ALL alkaline forming and the butter is neutral. Serve with steamed broccoli and carrots. Sliced mango on the side to get the correct alkaline proportion.
8 oz sea scallops- pat dry
1 large zucchini- julienned
1 large carrot- julienned
1/2 red onion sliced
3 garlic cloves- sliced
1/2 cup chopped steamed kale
fresh herbs to taste
- Fry onion and garlic in 2 tablespoons butter- take off stove then set aside in a bowl
- Melt two tablespoons of butter in pan and then add zucchini and carrot. Sauté 3-4 mins. Take off heat and add to onions and garlic. Add steamed kale to it all and stir.
- Add 3 tablespoons of butter to frying pan, turn heat up to high. When sizzling add the patted dry scallops. Fry for 3-4 minutes without turning. Flip and cook on other side the same. Season with seasoned salt. Take off heat.
4. Reheat veggies before serving. Add scallops on top of veggies.
Served with large helping of broccoli and carrots and a side of fresh mango.