Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight

Return to browsing category: Salads

Spicy scallop salad by Doug serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Paleo diet.
A quick and easy salad.
Below is the recipe I used, but know that there are a lot of options and alternatives when it comes to most of the ingredients. For instance, if you are not a fan of scallops, shrimp would be a great substitute. In addition, the vinaigrette is very versatile, making it a great topper for many salads.

Here scallops are a great option as they are quick and easy to prepare. They aren’t a very popular source of protein, but it’s a shame because they are nutritious and blend very well with many flavors. They are a good source of vitamin B12, magnesium, zinc, selenium and phosphorus, many of which are lacking in many people’s diet, even some people on a healthy paleo diet.

Ingredients:

1 sprinkle

cayenne pepper

1 sprinkle

black pepper

1 lb

small sea or bay scallops

3 tbsp

lemon juice

1 tbsp

paleo mayonnaise, optional

1 tsp

Dijon or homemade mustard

1 clove

garlic, minced

1/2 cup

olive oil

2 handfulls

mixed greens

1 whole

red bell pepper, seeded and cut into strips

1 whole

avocado, cubed

3 tbsp

cooking fat, coconut oil, etc.

Directions:

Get your chopping done first and save the scallops for last to ensure they are still warm upon serving.
Combine mixed greens, peppers and avocado in a large bowl and set aside.

In a small bowl, prepare the vinaigrette by whisking together the lemon juice, mayonnaise, mustard, salt and pepper to taste. Once combined, slowly mix in the olive oil.

In a bowl large enough to hold the scallops, mix the cayenne, salt and pepper. (note: original recipe was far too hot, calling for 2 tsp of cayenne. I suggest a dusting of the peppers, as a little goes a long way).
Rinse the scallops and lightly pat dry.
Add the scallops to the mixture prepared in step 4 and ensure that they are evenly coated.

Over medium heat, heat a skillet and melt the cooking oil in preparation for searing the scallops. Your skillet must be hot prior to adding the scallops; however, do not allow the cooking oil to burn.

Place the scallops in the pan and cook for about two minutes per side, until they are opaque white and just cooked through.

Add the scallops to the bowl of mixed greens and veggies, and add the dressing over top. Serve while the scallops are still warm.

Categories:

Fish & Seafood
Low Calorie
Low Fat
Low Sodium
Main Dishes
Quick & Easy
Salads