Wellness Wednesday: Spring Scallops

    fish, Gluten Free, Performance Foods & Paleo, seafood, Summer, zucchini Comments Off on Wellness Wednesday: Spring Scallops

    Scallops with Spring Veggie Pilaf Ingredients:
    Coconut oil
    1 crookneck squash or zucchini
    chopped ½ bunch asparagus
    chopped ½ cup chopped green beans
    ¼ cup veggie broth
    ¼ cup cooked quinoa

    1) Wash and prep the veggies (make sure to save half of your green beans for tomorrow’s dinner). Heat 1 teaspoon of coconut oil and saute veggies until cooked, about 5-7 minutes.
    2) Add quinoa and veggie broth to the pan. Cook for another few minutes and season with sea salt and fresh pepper. Cover with a lid and keep warm while you make the scallops
    3) Pat the scallops dry and season with salt and pepper. Melt 1 T of coconut oil in a small pan and add the scallops to the hot pan. Sear for 3 minutes without disturbing, then flip, and sear for another 3 minutes. Scallops should be well-browned on both sides.
    4) Prepare a plate the warm veggies and top with scallops.



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