Sauteed maine diver scallops
Receta por Tina Turbin
SCALLOPS
3 tablespoons ghee
1 ½ tablespoons FlavorGod Lemon & Garlic Seasoning
1 teaspoon olive oil
1 pound Large scallops (I prefer Jumbo or Diver)
SPINACH:
1 pound spinach
2 cloves garlic (or more to taste)
1 tablespoon ghee
½ cup pine nuts
Salt to taste
SALAD:
Amount is up to you:
Watermelon radishes
Shaved Pecorino Romano (sheep’s milk) cheese
Light vinaigrette (any you prefer)
Black sesame seeds
1. SCALLOPS:
2. Combine ghee and seasoning in a bowl.
3. Heat your olive oil in your pan on medium.
4. Add your ghee mixture and heat.
5. Add your dry scallops but do not crowd them.
6. Let sear on one side (about 2 minutes).
7. Flip them over and finish cooking ( 3-4 minutes on medium until done throughout).
8. Do not overcook.
9. SPINACH:
10. Heat pan and sauté garlic in the ghee.
11. Add spinach and let cook down, 2 minutes.
12. Squeeze out extra liquid from spinach.
13. Place spinach, garlic and fresh pine nuts in a Vitamix or blender.
14. Whip only until blended.
15. Salt to taste.
16. Dish spinach mixture onto a plate and place the scallops on top.
17. SALAD:
18. Slice your radishes very thin, using a mandolin or sharp knife.
19. Toss in a bowl with your cheese and vinaigrette.
20. Add salad to your plate and top with black sesame seeds.
21. Enjoy!
segundos, gluten-free, grain-free, paleo, paleo dinner, paleo meal, paleomazing, scallops, seafood, paleo scallops June 01, 2016 15:49
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