Page 210 - 28_Days_of_Clean_Eating.sanet.cd

To make the potatoes:
1. Preheat the oven to 425°F.
2. Coat a rimmed baking sheet with coconut oil.
3. Combine the potatoes, 2 tablespoons of coconut oil, paprika,
salt, and pepper on the prepared baking sheet; toss well to coat.
4. Bake for 20 to 25 minutes or until the potatoes are browned
and tender.
5. Serve the scallops with the potatoes, spooning the chimichurri
sauce over the scallops.

Serves 4. Prep time: 10 minutes. Cooking time: 20 minutes. Total time: 30 minutes.

Per serving: Calories: 609 Fat: 40.5g Saturated Fat: 15.6g Protein: 31.9g
Carbohydrates: 32.2g Fiber: 4.7g

Fish and Seafood Dinners 209