Made with Ahara Lemon Garlic Ghee.
Add 2 cups finely chopped purple cabbage & 2 cups grated carrots to a large bowl and mix well. In a smaller bowl combine 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 clove of minced garlic, salt, pepper and 2 tablespoons freshly chopped parsley. Mix well and toss with the cabbage and carrots to combine.
In a nonstick pan, heat 1 tablespoon of lemon garlic ghee. Season the scallops on both sides with salt and pepper then add to the pan. Sear for 2 minutes on each side, adding a squeeze of lemon juice in the last minute. Serve with sliced red chilies on a bed of the purple slaw.
Recipe written & shot by @salimaskitchen
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