SEAFOOD TREAT: PALEO BALSAMIC SCALLOPS AND VEGGIES RECIPE

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Paleo Balsamic Scallops And Veggies Recipe

There is a reason the Japanese and Chinese have peculiarly long lives, as their cuisine consists mostly of unadulterated food, fresh vegetables, minimally pan-fried meat, and lots of seafood. Scallops, an Asian staple, is one of the favorites. It is low in fat, is 80% protein, rich in magnesium and potassium, and is just 95 calories. Sear it in a pan, pair with vegetables, and you have a power meal, just like in this Paleo Balsamic Scallops And Veggies Recipe.

PALEO BALSAMIC SCALLOPS AND VEGGIES RECIPE

PALEO BALSAMIC SCALLOPS AND VEGGIES RECIPE
 
Ingredients
  • ½ red onion, thinly sliced
  • 6 slices of thick bacon
  • 3 garlic cloves, minced
  • 1 lb carrots, cut into matchsticks
  • 3 tablespoons cilantro
  • Juice from ½ lemon
  • ½ teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons coconut oil
  • 1 lb sea scallops, defrosted
  • 2 tablespoon balsamic vinegar
Instructions
  1. In a skillet over medium heat, saute onions and bacon for 4 minutes.
  2. Stir in garlic and carrots and continue sautéing for 2 minutes more.
  3. Add cilantro, lemon juice, thyme, salt and pepper and cook for one minute longer.
  4. Transfer veggie mixture into a clean plate and set aside.
  5. Defrost scallops and dry on paper towels. Sprinkle scallops with salt and pepper.
  6. In the same skillet over medium-high heat, add the coconut oil and wait until heated through.
  7. Sear scallops in skillet for one minute on each side until nice and brown.
  8. Spread veggie mixture over the scallops in skillet and pour over balsamic vinegar.
  9. Gently stir. Saute and simmer for one to two minutes just until scallops are tender and cooked through. Make sure not to overcook or scallops will be rubbery.

 

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