Seafood is fun to work with— it comes naturally marinated in brine and the minerals that it picks up from the ocean, which sets it worlds apart from meat and poultry. They aren’t just protein; fish and shellfish give you ample Omega-3 fatty acids that you’ll barely find in grain-fed animals; and they are concentrated with micronutrients like phosphorus, calcium and potassium, which all aid metabolism, the cardiovascular functions and brain development.
While we don’t usually research the food on our plates like that, you’ll certainly feel satisfied by these soft, seared scallops, knowing subliminally that they’ll nourish you as seafood should.
Total Time to Make: 15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
- 1/2 pound of 225 grams of scallops
- 2 tablespoon coconut oil
- Ground garlic
- Sea salt
- 1 lemon, cut into wedges
- Heat a large skillet on low heat and add the coconut oil to melt it if it’s a solid (it should be at room temperature).
- In a large bowl, place the scallops and pour the coconut oil over the scallops to baste. Mix in ground garlic and salt to taste.
- Place the skillet back on the stove and turn on to high heat.
- Once the skillet is hot, place the scallops onto the skillet and cook for 3 to 4 minutes.
- Serve immediately and enjoy with the lemon wedges.
Delicate and delectable are the words that will come to mind as you bite into your daintily plated scallops. Feathery-light, the shellfish only tastes better with the citric juices and antioxidant garlic. Who would’ve thought that a paleo dinner could look so classy?