20 minute Scallops – Dr. Sarah Kent ND
I love summer, beautiful weather and great food with friends. Most likely you will be going to a BBQ (or two) this summer, here’s a great dish that is sure to be a crowd pleaser.
Simply Stunning Summertime Scallops!
This simple, yet rich, appetizer is: Gluten free, Dairy Free, Egg Free, and Full of taste.
- Frying pan (cast iron is best)
- 8 Scallops – the large ones. I went to a seafood restaurant and purchased it directly. Rinse and pat dry with paper towel.
- 1 large beat – julienned
- Enoki mushrooms – handful
- 1 ripe avocado – interior mashed with a fork
- coconut oil
- salt & pepper
1 heat pan medium / high
2 melt coconut oil
3 fry julienned beats until browned and starting to blacken. Add coconut oil as needed. When done remove beats from frying pan. Keep any grit or remaining oil
4 add scallops and season with salt and pepper. Scallops are best not overcooked. I fried until golden then flipped (about 2 mins on each side). Salt and pepper when you flip.
5 Layer a pile of the beats on a plate, add a dollop of the avocado, place some Enoki mushrooms and top with a scallop.
Scallops – great source of protein, B12, phosphorous selenium and choline . Great for cardiovascular, colon and brain health
Avocado – super food full of vitamins and fiber and good fats. Great for hormone balancing, immune function and the gastro intestinal system
Beats- linked with cardiovascular health (blood pressure, inflammation) contains vitamin C, fiber, potassium and manganese (important minerals) and help to support liver detoxification
Enoki – contain B vitamins (especially B3), trace minerals and has a high protein to carb content.