Here's a great recipe that I found on paleodietlifestyle.com. We actually made it for dinner tonight and it was delicious!
Spicy Scallop Salad
Spicy Scallop Salad
Serves 4
Ingredients
- 2 tsp cayenne pepper;
- 2 tsp freshly ground black pepper;
- 1 tsp sea salt;
- 1 lb small sea or bay scallops;
- 3 tbsp lemon juice (about 1.5 lemons);
- 1 tbsp paleo mayonnaise, optional;
- Pinch of cayenne pepper;
- 1 tsp Dijon or homemade mustard;
- 1 clove garlic, minced;
- 1/2 cup olive oil;
- 2 big handfuls of mixed greens;
- 1 red bell pepper, seeded and cut into strips;
- 1 avocado, cubed;
- Sea salt and freshly ground black pepper to taste;
- 3 tbsp cooking fat;
Preparation
- Get your chopping done first and save the scallops for last to ensure they are still warm upon serving.
- Combine mixed greens, peppers and avocado in a large bowl and set aside.
- In a small bowl, prepare the vinaigrette by whisking together the lemon juice, mayonnaise, mustard, cayenne and salt and pepper to taste. Once combined, slowly mix in the olive oil.
- In a bowl large enough to hold the scallops, mix the cayenne, salt and pepper.
- Rinse the scallops and lightly pat dry.
- Add the scallops to the mixture prepared in step 4 and ensure that they are evenly coated.
- Over medium heat, heat a skillet and melt the cooking fat in preparation for searing the scallops. Your skillet must be hot prior to adding the scallops; however, do not allow the cooking fat to burn.
- Place the scallops in the pan and cook for about two minutes per side, until they are opaque white and just cooked through.
- Add the scallops to the bowl of mixed greens and veggies, and add the dressing over top. Serve while the scallops are still warm.
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