Just because it’s the middle of December doesn’t mean we can’t enjoy good seafood.  If you are already getting tired of seeing turkeys, hams, and roasts everywhere, then prepare this delicious scallop recipe for dinner.  You won’t be disappointed.

For some reason, I use to not be a fan of scallops.  Every time my mom would prepare them for dinner, I was not very interested or fond of eating them.  That changed along the way and now I love them.  Their cute, little shape is just adorable and they are actually quite good for you.  Scallops are a good source of magnesium, potassium, and vitamin B12 which promotes cardiovascular health.  Don’t be fooled by their small shape- scallops are meaty and filling.

For this recipe you will need:

6-8 sea scallops
1 shallot, finely diced
2 cloves garlic, minced
1 cup ground almond flour
1 Tbsp capers
Juice of 1 lemon
1 cup dry white wine
1/2 cup clam juice
Italian flat-leaf parsley
Olive oil
Salt and pepper

First, season the scallops with sea salt and cracked pepper on each side.  Then, lightly dredge in the almond flour- sprinkling off excess flour.  In a medium-large sauté pan over medium-high heat, heat 2 Tbsp olive oil and wait for the oil to become hot.  Carefully, place the scallops in the hot pan and sauté on both sides for 3-4 minutes.

Once the scallops have a light, brown crust, remove from pan and set aside.  Turn the heat down to medium-low and wipe excess flour out of pan with paper towel (if needed).  Add 2 Tbsp olive oil and sauté the shallot, 3-4 minutes.  Then, add the minced garlic and cook until fragrant, about 2 minutes.  Add the lemon juice, white wine, clam juice, and capers.  Turn the heat to medium and reduce the sauce by half, about 10 minutes.

Add the scallops back to the pan and with a spoon, pour some of the sauce over the scallops.  Cook everything through for an additional 10 minutes.  Garnish with chopped, italian flat-leaf parsley and season with salt and pepper to taste.  I served my scallops with roasted fennel and herbed orzo.  Bon Appetit!

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