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Seared Scallops with Mint and Tomato Water

by Taylor Allen / April 13, 2016

searedscallops.jpg

These  scallops  are  a  great  summertime  snack.  This  is  one  of  my  favorite  things  to  serve  after  a  day  at the  beach.  It’s  light,  yet  buttery  and  satisfying.  Serve  with  golden  beet  kvass,  a  detoxifying  fermented  beverage  (make  in  advance).

Servings:  4

Active  Preparation  Time:  15  minutes

Total  Time: 45  minutes 1 pound  tomatoes,  chopped

  • ¼  cup  fresh  mint  leaves,  preferably  peppermint,  torn  (plus  more  for  garnish)
  • ¾  teaspoon  sea  salt,  plus  more  to  season  the  scallops
  • 1 tablespoon  ghee
  • ¼  teaspoon  garlic  powder
  • 12  wild-caught  sea  scallops  (about  1  pound),  side  muscle  removed,  patted  dry
  • lime  wedges  (for  serving)

Directions

  1. Place  tomatoes  and  mint  leaves  in  a  fine-mesh  strainer  set  over  a  medium  bowl;  season  with  ¾  teaspoon  salt.  Mix  well  and  coat  the  tomatoes  with  the  salt.  Let  sit,  stirring  occasionally,  until  about  ¾  cup  tomato  water  has  collected  in  bowl,  30-40  minutes.
  2. Heat  ghee  in  a  large  skillet,  preferably  cast-iron,  over  medium-high  heat.  Season  scallops  with  salt  and  garlic  powder  and  sear  until  deeply  browned,  about  2  minutes.  Turn  and  cook  until  just  opaque  on  the  other  side,  about  30  seconds.  Drain  on  paper  towels  for  1  minute.
  3. Divide  scallops  among  large  shallow  bowls  and  spoon  tomato  water  around  them.  Squeeze  lime  over  scallops;  top  with  mint.

Chef  Taylor  Allen  attended  San  Diego  Culinary  Institute  where  she  acquired  knowledge  of  traditional  French  cooking  techniques.  Taylor  is  available  for  personal,  in-home  ancestral  food  preparation  and  real-food  kitchen  retrofits  throughout  San  Diego  and  Los  Angeles  Counties.  She  specializes  in  GAPS protocol  as  well  as  paleo  and  gluten-  and  casein-free  meals.  See  her  website  at www.gutgoods.com.

Become a member and check out other Taylor Allen recipes:

Golden Ginger Beet Kvass

Shaved Asparagus and Watercress Salad With Parmesan Vinaigrette


Published in the Price-Pottenger Journal of Health & Healing
Spring 2016 | Volume 40, Number 1
Copyright © 2016 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide

 

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