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1. Prepare the sauce: Combine all the ingredients in a blender and blend until smooth and creamy.
2. Prepare the scallops: Pat scallops dry and sprinkle with salt and pepper. Heat avocado oil in a large sauté pan over high heat. Once hot, add scallops and cook for 2 minutes, then flip. Cook for another 2 to 3 minutes, until golden brown. Transfer to a paper towel.
3. To serve, spread sauce on a platter and place the scallops on top. Garnish with thinly sliced radishes and green onions.
* Yuzu juice, made from a Japanese citrus fruit, can be found in the international or Asian food aisle of your grocery store.
Recipe excerpted from Food: What the Heck Should I Cook? Copyright © 2019 by Mark Hyman, MD. Used with permission of Little, Brown and Company, New York. All rights reserved.
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