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Seared scallops on tostones with avocado crema
Ingredients
6-8
wild caught scallops
1
tbsp
california garlic ghee
½
lemon juiced
Salt + pepper to taste
Instruction:
Heat cast iron skillet with ghee
add scallops that you seasoned with lemon juice, salt + pepper. Cook a couple minutes each side.
Tostones:
1
plantain peeled and cut into thick coins. I found the more ripe one’s worked better.
1
tbsp
original ghee
Salt + pepper
Instructions:
Heat pan with ghee and cook plantains a few minutes each side. Transfer to a plate and with a mason jar press down to flatten.
Avocado crema:
1
avocado
Juice of 1 lime
1
tsp
garlic powder
1
tsp
apple cider vinegar
Salt + pepper
¼
cup
chopped cilantro
Instructions
In a blender or food processor combine all ingredients until smooth consistency. Add some filtered water if you want to thin it out more.