Scallops and rainbow carrots in an orange sauce.

Not everyone has a fully stocked fridge and pantry at all times. Here’s what happens when all you have are frozen scallops, a bag of carrots and some OJ!

I started by cleaning and dicing the rainbow carrots. Then sear on high heat with EVOO, deglaze with the OJ and a little water, cover and steam until cooked to your liking. Plate and then start on scallops.

On high heat, sear the scallops in EVOO with a little butter if you want. Garnish with some parsley and ancho chili powder.

Yum!

Give it a try!

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