Ingredients
1lb Scallops Jumbo (frozen thawed & dried)
3/4 cup Chicken Broth
1 Lemon juiced
1/4 cup Half & Half (or lite coconut milk)
1/3 cup Cup 4 Cup gluten free flour (or coconut flour)
2 T Butter (grass fed)
1 T Olive oil
1 tsp Curry Powder
1/2 tsp salt
1/2 tsp Black Pepper Ground
Instructions
1. Thaw and thoroughly dry scallops.
2. Coat scallops lightly in flour.
3. Mix broth, lemon juice, half & half & curry in a measuring cup. Set aside.
4. Prepare pan over medium heat with butter and olive oil.
5. Sauté scallops 2-3 minutes per side until lightly browned. When they are done remove and set aside.
6. Lower heat and add curry mixture to the pan.
Simmer scraping bits at the bottom of the pan.
7. When sauce has thickened slightly add scallops back in and coat with sauce.
8. Serve over cauliflower rice or jasmine rice.