I recently took a little trip from my home in the Arizona desert to the California coast – and you won’t believe what I discovered…
Did you know there’s a whole sea out there with lots of good stuff to eat in it?
(I know, I need to get out more.)
Anyway, when I got back, I dove into my freezer and pulled out a package of flash-frozen scallops.
With the weather heating up (here in Arizona at least) it’s getting to be that time of year when you crave something a little lighter.
I first thought about serving them over zucchini noodles. I’m sure that would be good. But on this particular day it was over 90 degrees and the sun was blazing through my kitchen window, so I switched things up. A colorful bed of fresh fruit salsa topped with those decadent little scallops on top sounded much better.
If you’ve never made scallops before, never fear. I’m going to show you the super-simple way to do it!
First you want to make sure your little mollusks are completely dry. Blot those babies off good with paper towels.
Next, go light on the seasonings. They’ve been in seawater, so just a little salt, pepper, and maybe a light sprinkling of garlic powder for a little extra something. That’s all they need. The ghee will add a nice buttery flavor to the scallops too.
And remember, this salsa is packed with powerful flavors. Combined with the the fresh sea taste of the scallops you’re going to have an awesome dish!
Ready to take the plunge? Heat a large skillet to medium-high, and let the ghee get nice and hot. When it’s ready, grab your tongs and set the scallops in the pan…just give them plenty of room so they don’t touch, they’re funny about that.
This next step is really important: leave them alone! Seriously, once they’re in the pan just let the sizzle without poking at them so they get a nice golden-brown sear.
They only need about 1 1/2 to 2 minutes tops per side. You can tell they’re ready to flip to the uncooked side when they turn a very light brown about a third of the way up the sides. Please resist the urge to cook these delicate little creatures all the way through like a hamburger – they should still be a little translucent in the middle.
Remove them from the pan, and let the scallops rest for a minute more to finish cooking.
That’s all there is to it! If this is your fist time, try cooking one scallop first to get the hang of it.
Serve your seared paleo scallops over the salsa and dig in!