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Seared Scallops with Red Beet Puree

Rich in protein and low in calories, scallops are super easy to prepare and one of my absolute favorites! This recipe is low-glycemic, low-lectin, and gluten-, egg-, and nut-free.

8 ingredients

35 minutes

Yields: 2

INGREDIENTS

  • 4-5 oz or 2-3 Small pre-cooked beets (I love Love Beets, no pun intended)
  • 8 oz Scallops
  • 1 tsp Coconut oil (or ghee)
  • 2 tsp Extra virgin olive oil
  • 1 tsp Turmeric
  • 1/2 tsp paprika or cayenne pepper
  • 1/2 tsp dill
  • 1/8 tsp Pink Himalayan or sea salt
  • 1 tbsp Pumpkin seeds

DIRECTIONS

  • Place scallops on a plate lined with paper towel to ensure they are dry. Season with salt and spices. Set aside.
  • Blend the pre-cooked beets and add salt, pepper, a bit of olive oil, dill, and other spices of your choice and to your taste. Set aside.
  • Heat a large pan over medium heat. Add the coconut oil or ghee and cook the scallops for 3-4 minutes per side.
  • Assemble the plates with the beet purée, then top with scallops, more spices of your choice, a bit of olive oil, and the pumpkin seeds. Enjoy!

NOTES

  • Not into beets? Replace them with sweet potato purée.
  • Leftovers? Refrigerate in an airtight container for up to 2 days.
  • No pumpkin seeds? Use pine nuts or other seeds of your choice.

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