Pan Seared Scallops with Wheatgrass-Basil Sauce

Ingredients (serves four people)

12 pc Scallops
1 Tablespoon Olive Oil
Sea Salt and Pepper to Taste
¼ cup Wheatgrass Juice
2 Tablespoons Basil, finely chopped
1 teaspoon Fish Oil
¼ teaspoon Lime Juice

Directions

1. Heat the olive oil in a sauté pan to medium high heat. Salt and pepper the scallops then add to the pan. Allow the scallops to brown on the bottom, then turn to cook the remaining side. Once the scallops begin to brown on the bottom, add the wheatgrass juice, basil and fish oil. Allow the liquid to reach a simmer, then remove the scallops from the heat. Add the lime juice, stir well. Place the scallops on four plates and drizzle the tops with the wheatgrass sauce. Serve with a lime wedge if desired.

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