Paleo Fire tomato “cream” sauce scallops over garlic spinach!
Ingredients: 1-2 lbs of wild caught jumbo scallops (depending on how many you are serving. One lb. is about 8 scallops) 1 lb of fresh spinach washed and drained 1 can of paleo approved coconut milk 1 large pack of cherry tomatoes 1/2 sweet onion 1 tsp of cayenne pepper 4 cloves of garlic 1 tsp of oregano Salt and pepper to taste Directions: Preheat oven to 475 Blend coconut milk, tomatoes, 3 cloves of garlic and onion in food processor while oven is heating. Rinse scallops in