Garlic-Lemon Bay Scallops

 
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I love a main dish that you don’t have to put too much effort into. Especially when it boasts the nutritional values of the might scallop! These little guys are good sources of:

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  • B12

  • Iodine

  • Protein

  • Selenium

  • Choline

I particularly like this method of preparation because it’s lends to so much variety; you can use them to top a salad, stuff into a taco, pour over noodles (gluten free, of course!), or serve with your favorite side. Here, we’ve put them with our go-to easy prep side dish, Roasted Cauliflower Rice.

Yield: 2-3
Author:

Garlic-Lemon Bay Scallops

prep time: 10 Mcook time: 15 Mtotal time: 25 M
This easy to put together protein pairs nicely with almost any side! I've included my Roasted Cauliflower rice as an option.

ingredients:

Scallops
  • 1 lb wild caught bay scallops
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp lemon
  • 1/4 tsp sea salt
  • 1 1/2 tsp garlic powder
  • 1 tsp dried basil
  • 3 tbsp fresh parsley, chopped
OPTIONAL SIDE: Roasted Cauliflower Rice
  • 1 large head organic Cauliflower
  • 2 tbsp cooking fat (tallow, duck lard and avocado oil work great)
  • 3 garlic cloves, minced
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder

instructions:

How to cook Garlic-Lemon Bay Scallops

For the Scallops
  1. Combine the olive oil, lemon, salt, garlic and basil and mix well.
  2. Pour the olive oil mixture over the scallops and refrigerate, marinating for about 30 minutes.
  3. Pour the scallops into a pan and heat to medium. Stir often, and cook until the scallops are opaque and firm to touch (approx 10-15 minutes). The juices from the scallops will mix with olive oil and seasonings while cooling, creating a zesty, semi-sweet sauce.
  4. Add the fresh parsley just before serving. I serve mine by topping a side dish with the scallops and sauce.
For the Roasted Cauliflower Rice
  1. Preheat oven to 425.
  2. In a food processor, “rice” the cauliflower.
  3. Combine in a mixing bowl with cooking fat, minced garlic and seasonings.
  4. Spread out on a large cooking sheet (I use a silicone mat), as thin a layer as possible.
  5. Place in oven and roast until it begins to crisp, using a metal spatula to stir frequently and “expose” any unroasted pieces.
  6. Continue cooking until it is tender and the majority is nice and roasted.
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