Sautéed Diver Sea Scallops With Oyster Mushrooms And Sweet Curried Carrot Sauce

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Self Magazine

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Ingredients

2 cups fresh carrot juice

2 teaspoons olive oil

1 small onion, peeled and finely minced

1 small apple, peeled and finely minced

1 pinch sea salt

1 pinch pepper

1 tablespoon curry powder

1 1/2 teaspoon ground turmeric

1 1/4 teaspoon sweet paprika

1 clove garlic, crushed and minced

4 oz oyster mushrooms

4 cups young spinach or other greens, washed

1 lb large sea scallops

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