Pan Seared Scallops and Mango Salad


  • 8 Large Sea Scallops
  • 2 Tbsp. Walnut Oil
  • 2 Tbsp. Avocado Oil
  • 1 Mango Chopped
  • 2 Cups Bibb lettuce
  • 3 Radishes sliced thin
  • 1 tsp. Sea Salt
  • 1/2 tsp. Cayenne pepper
  • 2 Tbsp. fresh dill
  • 1 tsp. Onion powder
  • Juice of one Lime


  1. Heat Walnut oil in a skillet on high.
  2. Add scallops into skillet and turn to medium-high heat.
  3. Cook scallops on one side for 2 minute, sprinkle with sea salt, cayenne pepper and onion powder.
  4. Flip over scallops and cook on medium for 3 more minutes or until done.
  5. Remove scallops from pan and set aside.
  6. Arrange bibb lettuce, mango and radishes on 2 plates. Top with Scallops and fresh dill.
  7. Whisk lime juice and avocado oil together in a bowl , add salt and pepper to taste, and drizzle over the Scallops.

Serves 2

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