Scallops with Rice

6 Wild Scallops (not farmed)

5 cloves Roasted garlic

Olive oil

½ tablespoon butter (Organic is best)

1/3 cup Coconut water

Sea Salt, Pepper to taste

Drizzle of olive oil (about a tablespoon)

2 tablespoons Tamitillo Salsa (I used President’s Choice)

1 tablespoon Mrs Renfro’s Pomegranate Salsa (Any fruit based salsa would work)

Cook garlic in butter for a minute or two. Add a drizzle of Olive Oil. Add Scallops. Add a little salt and pepper. Pour in ½ of the Coconut Water. Let scallops cook several minutes, gently turning. Add more coconut water as needed. Add the Tamitillo Salsa and let continue to cook until scallops are done. You should have a nice reduction sauce with the garlic, oil and salsa.

Serve over a bed of dirty rice. Add a tablespoon of fruit salsa.

I served this with roasted asparagus and a salad.

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