This is the supermodel of dinner dishes. Scallops are sexy. Scallops sitting on a summery bed of fruits and veggies and next to a few charred spears of asparagus is a little bit orgasmic.
And now for a disclaimer. Lupini beans are a pain in the ass. I bought a jar because I'd never had them before and because the jar's label clearly read, "ready to eat." That was a lie. Every single bean had to be pinched out of its shell, adding a good ten minutes to this dinner's prep time. That being said, they added a very unique texture and flavor to the warm salad. Additionally, these high maintenance little guys are made up of about 40% protein and 36% fiber, so, from a nutritionally conscious standpoint, they're hard to beat.
If I'm going to eat asparagus it better be charred. By cooking these in a hot pan with minimal oil you can achieve a smokey, just before burnt, flavor that negates the need for any additional seasonings.
I really don't feel like I need to sell the scallops. They're scallops. They're amazing. They definitely don't need to be wrapped in bacon to be good. In fact, I think people who wrap their scallops in bacon are waisting their money. Sea scallops are often over 20 dollars a pound and to mask their perfect flavor and tender texture with cheap breakfast meat is an insult.
This recipe is grain free and dairy free.
Serves 2
Ingredients:
1 tsp coconut oil
1 8 oz. jar ready to eat Lupini beans, shelled
1/4 cup red onion, diced
1 chili pepper, minced- seeds discarded
1 clove garlic, minced
1/2 tsp cumin
1 medium navel orange, diced
1 cup kale, chopped
6 dry sea scallops- 8 0z. total
2 tbsp orange zest
2 tbsp fresh cilantro, minced
Pinch salt
Few pinches pepper
16 spears asparagus, tough ends cut off
Method:
Saute beans, onion, chili pepper, garlic and cumin in a lightly greased pan over medium heat until onions are tender and garlic is fragrant. Add orange and kale and continue to sauté until kale is wilted.
Pat scallops dry with a paper towel. Combine orange zest, cilantro, salt and pepper and toss scallops in the mixture to lightly coat. Heat coconut oil in a moderately hot non stick pan. Sear scallops for about 2 minutes on each side or until they have a golden brown crust.
Add asparagus to the hot non stick pan and cook, stirring frequently, until crisp tender and lightly charred.
Serve scallops over a bed of the bean salad and alongside a few spears of asparagus.
Don't you hate how you can't buy just a little cilantro at the grocery store? It's always a ridiculously large amount that no one would ever need all at one time. Use some of the extra for Thai Curry Shrimp.
And now for a disclaimer. Lupini beans are a pain in the ass. I bought a jar because I'd never had them before and because the jar's label clearly read, "ready to eat." That was a lie. Every single bean had to be pinched out of its shell, adding a good ten minutes to this dinner's prep time. That being said, they added a very unique texture and flavor to the warm salad. Additionally, these high maintenance little guys are made up of about 40% protein and 36% fiber, so, from a nutritionally conscious standpoint, they're hard to beat.
If I'm going to eat asparagus it better be charred. By cooking these in a hot pan with minimal oil you can achieve a smokey, just before burnt, flavor that negates the need for any additional seasonings.
I really don't feel like I need to sell the scallops. They're scallops. They're amazing. They definitely don't need to be wrapped in bacon to be good. In fact, I think people who wrap their scallops in bacon are waisting their money. Sea scallops are often over 20 dollars a pound and to mask their perfect flavor and tender texture with cheap breakfast meat is an insult.
This recipe is grain free and dairy free.
Serves 2
Ingredients:
1 tsp coconut oil
1 8 oz. jar ready to eat Lupini beans, shelled
1/4 cup red onion, diced
1 chili pepper, minced- seeds discarded
1 clove garlic, minced
1/2 tsp cumin
1 medium navel orange, diced
1 cup kale, chopped
6 dry sea scallops- 8 0z. total
2 tbsp orange zest
2 tbsp fresh cilantro, minced
Pinch salt
Few pinches pepper
16 spears asparagus, tough ends cut off
Method:
Saute beans, onion, chili pepper, garlic and cumin in a lightly greased pan over medium heat until onions are tender and garlic is fragrant. Add orange and kale and continue to sauté until kale is wilted.
Pat scallops dry with a paper towel. Combine orange zest, cilantro, salt and pepper and toss scallops in the mixture to lightly coat. Heat coconut oil in a moderately hot non stick pan. Sear scallops for about 2 minutes on each side or until they have a golden brown crust.
Add asparagus to the hot non stick pan and cook, stirring frequently, until crisp tender and lightly charred.
Serve scallops over a bed of the bean salad and alongside a few spears of asparagus.
Don't you hate how you can't buy just a little cilantro at the grocery store? It's always a ridiculously large amount that no one would ever need all at one time. Use some of the extra for Thai Curry Shrimp.