Source: www.suvir.com
Course: Dinner
Preperation time: 15min
Cooking Time: 50min
Serves: 8
Protein (g) | Carbs (g) | Fat (g) | Energy (KCal) | |
1 Fresh Onion | 1 1 | 11 11 | 0 0 | 47 47 |
2 Fresh Garlic Clove, Minced | 0 0 | 0 0 | 0 0 | 1 1 |
1/2 Teaspoon Garam Masala | 0 0 | 0 0 | 0 0 | 0 0 |
1 Tablespoon Ginger Root, Peeled and Grated | 0 0 | 0 0 | 0 0 | 1 1 |
1 1/2 Tablespoon(s) Coconut Oil(s) | 0 0 | 0 0 | 3 3 | 22 22 |
2 Fresh Lime Juice | 0 0 | 1 1 | 0 0 | 3 3 |
1 Teaspoon Cayenne Pepper | 0 0 | 0 0 | 0 0 | 1 1 |
1/4 cup Coconut Milk(s) | 0 0 | 0 0 | 2 2 | 17 17 |
1 Teaspoon Ginger, Grated | 0 0 | 0 0 | 0 0 | 1 1 |
1/2 Tablespoon Extra Virgin Olive Oil | 0 0 | 0 0 | 2 2 | 14 14 |
4 Teaspoon(s) Red Pepper | 0 0 | 1 1 | 0 0 | 3 3 |
1 Teaspoon Sea Salt | 0 0 | 0 0 | 0 0 | 0 0 |
1/4 Pinch Cayenne Pepper | 0 0 | 0 0 | 0 0 | 0 0 |
1/2 Teaspoon Cracked Peppercorn | 0 0 | 0 0 | 0 0 | 0 0 |
16 Pound(s) Scallops | 109 109 | 29 29 | 4 4 | 626 626 |
Total: Approximate Nutrition Info, Per Serving: | 111 | 42 | 11 | 736 |
Place olive oil, garlic, ginger and cayenne in bowl. Add the scallops and turn to coat. Refrigerate while you make the chutney.
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