Fish & Seafood · Salads · Uncategorized

Lemon-Coconut Scallop Salad

  Did you know? The MCFA’s (medium chain fatty acid) in coconut oil boost your metabolism and help your body use fat for energy, which can lead to weight loss, increase in energy, accelerated healing and improved immunity. 

Dry sea scallops cooked in coconut oil and lemon juice. Served on a bed of arugula with herbes de Provence (thyme, marjoram, savory, rosemary, hyssop, bay leaf) and drizzled with pan juices. 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s