Wild scallops,

almond flour,

olive oil,

salt ,

pepper

Cauliflower,

lemon juice,

lemon zest,

cumin,

coriander,

chili flakes

Peaches, 

onions,

jalapenos,

garlic ,

oregano,

lime.

Preparation

Preheat overn to 400 .Heat olive oil in cast iron skillet. Dredge one side of scallops in almond flour; add to skillet.

Season with salt and pepper.

Cook on medium heat for about 5 minutes.

Transfer skillet to oven.

For the cauliflower: Mix with olive oil , lemon juice and lemon zest. Stir.

Mix in cumin, coriander, chili flakes, garlic and salt. Cook for about 12 minutes.

For the peach relish: Saute onions and jalapenos for about 3 minutes on medium heat.

Then add cumin, coriander, garlic, oregano and lime juice. Stir.

Add dices peaches last. Cook for about 2- 3 minutes, depending on the ripeness fo the peaches.