Hi There, Fellow Gardeners!
Today, Organic Gurlz Gardens of Fort Wayne, Indiana will be sharing information on Spicy Scallop Salad.
In our previous article, we shared the benefits of the Paleo diet – but what good would it be without food? We at Organic Gurlz Gardens share a recipe that fits the Paleo Diet guidelines – while still tasting scrumptious!
Savory Scallop Spice Salad:
- 2 tsp. of crushed Cayenne Pepper
- 2 tsp. of Freshly ground black Peppercorns
- 1 tsp. of Sea salt
- 2 Lemons
- 1 clove of Garlic, finely minced
- 1 red bell pepper, de-seeded and cut into strips
- 1 avocado, cubed
- 1 lb. small sea scallops
- ½ cup cold-pressed virgin olive oil
- 2 handfuls of mixed greens (Lettuce, Arugula, Spinach, Kale, etc.)
- 1 tsp. of Dijon Mustard
- 3 tbsp. of cooking fat
Combine the mixed greens, chopped pepper and cubed avocado in a large bowl and set aside.
In another bowl, prepare the vinaigrette glaze by whisking the Dijon mustard, a teaspoon of cayenne pepper, salt and pepper together. Cut the lemons in half and squeeze the juice from three of the lemon halves into the bowl. Whisk the new mixture yet again, while slowly pouring in the olive oil.
In a third bowl large enough to hold all of the scallops, put the remaining Cayenne Pepper inside.
Rinse off the scallops and lightly pat dry.
Place the scallops inside the bowl with the cayenne pepper and ensure that all the scallops are evenly coated.
Over medium heat, warm a skillet and melt the cooking fat in preparation for searing the scallops. ** Be sure to not let the cooking fat burn. **
Place the scallops in the skillet and let them cooking for about 2 minutes on each side.
When done cooking, add the scallops to the mixed green bowl and pour the vinaigrette on top.
Mix all of the ingredients thoroughly. Serve while still warm.
Enjoy your paleo dish!
Don’t forget to tell your kids, grandchildren , nieces and nephews about the Kids Oasis!
Keep on growing!
“Let The Muddy, Messy Girl Build Your Garden Today”
The Organic Gurlz Gardens
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