Creamy Tomato Baked Scallops

Creamy Tomato Baked Scallops

Ingredients:
12 medium scallops
1/4 cup coconut milk
1/4 cup tomato sauce
2 medium tomatoes, seeded and diced
1 tablespoon coconut oil
1 cup red onion, chopped
3 cloves garlic, minced
Fresh oregano, finely chopped, to taste
Freshly ground black pepper, to taste

Directions:
Preheat oven to 475 degrees.
Over medium-high heat, sauté the onions and the coconut oil in a medium
skillet. Cook for several minutes, or until the onion becomes slightly softened
Add the minced garlic and cook on medium-low heat.
Sauté for a few minutes before adding the coconut milk and tomato sauce, and
follow up with the oregano. Season to taste with pepper. Mix well and cook for
approximately 2-3 more minutes.
Place the scallops on the bottom of a baking dish that is large enough to keep
them from overlapping each other. Distribute the coconut milk and tomato
mixture on top of the scallops and make sure they are all well coated. Finish by
sprinkling the diced tomatoes over the scallops and bake uncovered for
approximately 15-20 minutes. Serve warm.
Paleo Fries With Herbs
Serves 4
Great with chicken drumsticks or thighs, nothing can beat these fries. The
natural flavors from the herbs offer a mouthwatering combination, and the fries act
as a great way to soak up any sauces on your plate from your chicken.