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Scallops with Pea Puree
Serves 4; Time: 30 minutes
Heat a medium saucepan over medium heat and add the oil. Add the scallops. Don’t move them until they are a golden brown on the bottom, about 5 minutes. Flip them once and cook until the other side is also golden-brown, about 3 minutes. Remove from the heat and set aside. Boil water in a large saucepan. Add the frozen peas and blanch them for 3 minutes. Drain and add the peas to a food processor along with the avocado, water, and salt. Pulse until the mixture is thick and creamy (add more water if it is too thick).Divide the puree between four shallow bowls. Top with the scallops and garnish with chives.
Scallops are incredibly high in protein and they help naturally lower cholesterol. Serve them on a bed of pea puree for a touch of sweetness, and finish it all off with freshly chopped chives for an elegant presentation. For a plant- based version, see the recipe notes.
Plant based variation:
In place of scallops, cut extra-firm tofu into scallop-sized circles or use canned sliced hearts of palm. Toss either with the juice from one fresh lime and a sprinkle of kelp flakes. Cook the tofu as you would the scallops. For the hearts of palm, just arrange the marinated slices over the pea puree. (The hearts of palm version will not be warm—the final dish will be more like a salad.)
Ingredients 1 tablespoon olive oil (not extra-virgin) or grapeseed oil 1 pound scallops (any size you prefer) ¼ cup chopped fresh chives for garnish 2 cups frozen green peas ½ avocado 2 tablespoons water 1 teaspoon sea salt
Publisher : Countryman Press; Illustrated edition (December 24, 2019)
Language : English
Hardcover : 336 pages
ISBN-10 : 1682683680
ISBN-13 : 978-1682683682
Item Weight : 1.97 pounds
Dimensions : 7.4 x 1.1 x 9.4 inches
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