Paleo Pan Seared Scallops with Sauteed Oranges –
What is high in omega 3 fats, protein, and vitamin B12, but doesn’t have a brain?
No, it’s not the Kardashian sisters…
The first time I cooked scallops, I covered them in salt and sautéed them until they became so rubbery that they bounced when I dumped them in the garbage. Then I stumbled upon a version of this recipe in the book “Cooking From the Farmers’ Market” by Jodi Liano and Tasha DeSerio. In a short 15 minutes, I created a healthy, delicious and impressive-looking dish. And you can, too!
Scallops are notably high in protein, omega 3 fats, selenium and phosphorus. Three or four large scallops (~4 ounces) are plenty for one serving. With citrus adding a delightful twist on top of layers of smoky cumin and slightly sweet sherry vinegar, this lovely and light way to serve scallops is perfect for spring.
This recipe is adapted from this beautiful book Cooking From the Farmers’ Market that highlights cooking with the seasons and eating locally.
It is not purely Paleo but it is a nice addition to any real food library.
Paleo Pan Seared Scallops with Sauteed Oranges
1 each navel orange and blood orange, with juice reserved
Sea salt and freshly ground pepper
½ tsp ground cumin
1 lb large sea scallops
2 tsp sherry vinegar
2 Tbsp ghee (Get my ghee recipe here)
2 tsp chopped fresh cilantro
Rinse the scallops and pat dry.
Cut the blood oranges into thin rounds; halve navel orange segments.
In a small dish, combine a pinch each of salt and pepper with the cumin.
Sprinkle the scallops with the seasoning mixture.
Heat the 1 Tbsp of ghee in a frying pan over high heat.
Cook the scallops until browned on the bottom, about 1-2 minutes.
Flip them over and cook until just firm to the touch, 1-2 minutes longer.
Transfer to a plate and keep warm.
Note: Once you place them in the pan, fight the urge to move them around – moving them around will steam them, but for this recipe you want them seared and slightly crispy on the outside.
Add the vinegar and reserved orange juice to the pan and cook until reduced by half, 1-2 minutes.
Add the orange slices and cook for 1 minute.
Remove from heat and stir in the other Tablespoon of ghee.
Return the scallops to the pan and stir to coat with the sauce.
Transfer to plates, top with the sauce and oranges, sprinkle with cilantro, and serve right away.
*recipe adapted from Cooking From the Farmers’ Market by Jodi Liano & Tasha DeSerio, 2012
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