INGREDIENTS:
Scallops Ingredients:
- 1 lb scallops (fresh, or frozen and thawed)
- 1 1/2 tbs ghee
- A little salt & pepper
- dash of garlic powder
Salsa Ingredients:
- 1 cup fresh mango - chopped small
- 1 cup fresh pineapple - chopped small
- 1 fresh avocado, diced
- 1 jalapeno - seeded and diced small
- 1/4 cup red bell pepper - diced small
- 1/4 cup red onion - diced small
- 3 tbs fresh cilantro, chopped (leaves only)
- 2 limes - juiced
INSTRUCTIONS:
- Start by making the salsa; combine all ingredients and squeeze lime juice over.
- Next check your scallops for a small, hard flap attached along one side – if it's there, gently pull it off
- Make sure your scallops are dry. Pat them with a paper towel to absorb moisture
- Heat ghee in a large skillet over medium-high heat
- Lightly season the dry scallops on one side – you can used a little salt and pepper, plus a touch of garlic powder
- When the ghee is hot, place scallops in pan and cook the first side about 1 1/2 minutes - don't move them, just leave them alone to give them a good sear. When they turn a slightly brownish color about a third of the way up the sides, it's time to flip them over
- Flip the scallops over and cook the other side 1 1/2 minutes. Don't overcook – the scallops should still be translucent in the middle
- Note: Thicker scallops may need to cook up to 2 minutes per side
- Remove from pan and allow to rest for about 1 minute to finish cooking inside
- Serve over, or topped with, the mango-pineapple salsa
Notes:
To get a good sear, make sure your pan is hot enough and the scallops are completely dry.
Source: Paleo Newbie
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