Access to all articles, new health classes, discounts in our store, and more!
By Taylor Allen
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).
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)
- 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.
- 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.
- 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:
Published in the Price-Pottenger Journal of Health and Healing
Spring 2016 | Volume 40, Number 1
Copyright © 2016 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide