Lemon Garlic Seared Sea Scallops with Purple Slaw
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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Also in RECIPES
As with many of our recipes, this one is highly customizable and super simple, healthy and YUM! We suggest the best ghee to choose for this recipe below.
- Firm Bananas (not super green, but firm)
- Ghee of choice ....
Many folks think that ghee is too heavy for summer and to this we say "NAY!" Ghee is cooling, sweet and grounding and, by nature, that works super well for summer!