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Sauteed Scallops With Clementine Sauce And Toasted Beets Recipe

Nutrition per serving    (USDA % daily values)
CAL
416
FAT
93%
CHOL
22%
SOD
33%

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Ingredients for 4 servings

16 scallops

4 tablespoons butter

4 tablespoons clementine marmalade (regular orange marmalade can be substituted)

4 tablespoons olive oil

cayenne pepper

4 sprigs thyme

4 baby red beets, tops removed and washed

4 tablespoons coconut milk

salt

4 cloves garlic, crushed

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