Pan-Seared Scallops with Creamy Green Goddess Slaw

Scallops

Ingredients:

• 1 lb large sea scallops
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp lemon juice

Instructions:

1. Prep Scallops: Pat the scallops dry with paper towels and remove the side muscle if still attached.
2. Season: Season the scallops with salt and pepper.
3. Cook: Heat olive oil in a large skillet over medium-high heat. Add the scallops and cook for about 2-3 minutes per side, or until they are golden brown and opaque in the center.
4. Finish: Drizzle with lemon juice before serving.

Green Goddess Slaw

Ingredients:

• 4 cups shredded cabbage (green or a mix of green and purple)
• 1 cup shredded carrots
• 1 cup shredded daikon radish (optional)
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh chives

Dressing:

• 1/2 avocado
• 1/2 cup coconut yogurt (unsweetened)
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 garlic clove
• 1 tbsp fresh dill (or 1 tsp dried dill)
• Salt and pepper, to taste

Instructions:

1. Make Dressing: In a blender or food processor, combine avocado, coconut yogurt, lemon juice, olive oil, garlic, dill, salt, and pepper. Blend until smooth.
2. Combine Slaw: In a large bowl, mix together cabbage, carrots, radish (if using), parsley, and chives.
3. Dress: Toss the slaw with the green goddess dressing until evenly coated. Adjust seasoning if needed.

Serve the scallops on a bed of the green goddess slaw for a fresh and vibrant meal!