Site navigation and social media links
Coconut Crusted Scallops with Pineapple Kale Avocado Salad
Nutrition | January 07, 2016
*Makes 2 portions Ingredients: 8 oz Sea Scallops (large; wild caught) 24 oz (3 cups) Kale 4 oz (1/2 cup) diced pineapple (fresh or frozen) 1 TBSP grass fed butter 4 oz (1/2 cup) unsweetened coconut flakes 1 medium Avocado 2 TBSP Balsamic Vinegar (aged Modena is good) 2 TBSP olive oil salt Directions: Place […]
