This dish features seared sea scallops on a delicate pea purée, offering an elegant and flavorful experience.
Scallops are a rich source of protein, vitamin B12 and several essential minerals including selenium and zinc. Selenium functions as an antioxidant in to prevent damage from harmful free radicals, and zinc supports immune function, protein synthesis, wound healing and cell division.
These minerals act as antioxidants, supporting immune function, protein synthesis, wound healing, and cell division.
Furthermore, scallops offer omega-3 fatty acids that are vital for brain function, growth, development, and reducing inflammation.
This light and sophisticated recipe is ideal for warmer temperatures or any special occasion.
INGREDIENTS
- 1 lb. dry wild-caught scallops
- 2 Tbsp. extra virgin olive oil or avocado oil
- Himalayan pink salt, to taste
- Black pepper, to taste
- Fresh organic peas, for garnish
- Green onions, chopped for garnish
Pea Puree:
- 1 10oz bag frozen organic peas
- 1 Tbsp. juice from freshly squeezed lemon (organic)
- 1 cup fresh or frozen organic spinach
- 1 Tbsp. extra virgin olive oil or avocado oil
- 1/8 tsp. Himalayan pink salt, to taste
- Black pepper, to taste
INSTRUCTIONS
Season scallops with salt and pepper. In a skillet add oil and heat until hot. Add scallops to pan. Cook until browned on both sides. Set aside. To make pea puree, boil a pot of water and add peas for 1 minute. Drain and place in a blender with the remaining ingredients. Blend until you get a creamy consistency. Place puree on plates and add scallops. Garnish with fresh peas and green onions.
Paleo, gluten and dairy-free.