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Light & Fresh Sea Scallop Bowls
This dish is greatly appreciated any time of the year, but I think Seared Sea Scallops are especially gorgeous and festive to serve throughout the holiday season.
Have you tried cooking sea scallops at home? They truly couldn’t be any easier!!
One of the quickest, and most impressive dishes you can make!
Packed with protein and selenium…these little beauties are a FAST avenue to get a nicer dinner on your table in minutes.
Shopping for Sea Scallops:
I prefer “dry” scallops, which do not contain chemical additives and taste much better than “wet” scallops, in my opinion.
“Dry” scallops appear ivory or pinkish. “Wet” scallops are bright white.
Your scallops should smell briny and like seaweed. They should not smell offensive.
Keep your scallops in the coldest part of your fridge.
Cook your scallops the day you purchase them if possible.
It wasn’t that long ago that quinoa was an exotic grain that most of us hadn’t heard of!
Now it’s a healthy “superfood” staple that a lot of people keep in their kitchens.
Quinoa contains several important minerals – including magnesium, iron, and zinc – and it may help lower blood sugar levels.
It’s also a good source of fiber and antioxidants.
Even though it’s considered a grain, it’s not really a grain (it’s a seed) – and that means it’s it doesn’t seem to bother most people who are sensitive to gluten.
I’ve got a quinoa tip for you!
If you’ve tried quinoa in the past and thought it tasted bitter, it was probably because it was still coated with saponins, a chemical produced by the plant to protect itself when it’s growing.
Make sure you rinse the quinoa before you cook it!
I know this can be a little tricky because the seeds are so small … but I have a tip for you:
THE TIP: Place the tiny seeds in a coffee filter, and then put the filter in a sieve or colander before you rinse.
Do you have quinoa in your pantry?
4 Tbsps grass-fed butter or ghee, divided
1 1/2 lbs fresh sea scallops
sea salt and ground black pepper, to taste
6 fresh garlic cloves, finely chopped
1 fresh lemon, juiced
1 Tbsp olive oil
1/4 cup finely chopped parsley
2 cups cooked quinoa or brown rice
2 cups fresh cherry tomatoes, halved
Melt half of your butter in a heavy-bottomed skillet over medium-high heat.
Working in 2 batches add the scallops and sear until nicely golden on both sides, around 3-4 minutes in total.
Add the remaining butter to cook your second batch. Set your scallops aside on a plate.
Add the garlic and cook while scraping the bottom just until fragrant. Stir in the olive oil and fresh lemon juice then simmer for just a couple of minutes to create a luscious garlic sauce.
Return the scallops to the skillet and nestle into sauce then sprinkle with freshly chopped parsley.
Season with sea salt and pepper to your taste.
To assemble your bowls, divide the cooked quinoa or brown rice equally among your bowls.
Top with cherry tomatoes and tender scallops.
Drizzle each with the delicious garlic sauce from the scallop’s skillet.