Papaya Mango Slaw Topped with Coconut Fried Scallops

Serves 2
Papaya Mango Slaw Preparation
1 small purple cabbage, first 1-2 layers removed, chopped (2-3 cups)
¼ small green cabbage, first 1-2 layers removed, chopped (1-2 cups)
¼ cup slivered almonds
1 teaspoon dried mint
⅛ cup slivered pistachios (or pistachio chunks)
1 mango, diced
½ cup finely chopped scallions, white and light green parts (about 3 to 4 scallions)
4 tablespoons soy sauce
Juice of 1 lemon
4 tablespoons maple syrup
1 tablespoon sriracha
2 tablespoons olive oil
½ tablespoon garlic, chopped.

Add purple and green cabbage to a boil. Add papaya, mango, green onions, almonds, mint, and pistachios. Meanwhile to make the dressing whisk together the maple syrup, soy sauce, lemon, sriracha, and garlic. Slowly drizzle in the olive oil into the dressing. Coat the cabbage mixture with the dressing.

Scallops Preparation
10 scallops washed and dried with a paper towel
¾ teaspoon salt
½ teaspoon pepper
½ garlic powder
½ tablespoon coconut oil
Juice of 1 lemon

Place coconut oil in a cooking pan and bring pan to medium/high heat. Meanwhile coat the scallops with the salt, pepper, and garlic powder on both sides. Once the oil is melted place the scallops down in the pan. Fry both sides until browned. Once one side is browned turn over each scallop to do the same on the other and the pour in lemon juice. Allow to finish cooking on second side. Remove from heat. Place scallops on top of slaw and serve.