Time for the truth, because I appreciate and respect all you lovely readers and want to share nothing but hardcore truths with you all. Ready for my truth of the day? I rarely eat scallops. In all honesty, I have probably eaten them three times in my life, or possibly more but I blocked out the experience. I distinctly remember that two of those threeish times I did not enjoy them! They were chewy, and weird and tasted too much like the ocean. Shocking, I know.
I avoided scallops at fancy-pants seafood restaurants, even when the people I was eating with sang their praise. Since changing my diet for the betterment of myself; mentally, physically and emotionally, I have opened up my mind and palate to trying new things. Including organ meats which are incredibly nutrient-dense and great for you. Liver eaters unite! I have also started to revisit foods that I had written off as chewy, weird and too ocean-y. Enter the tasty little morsel known as the Seared Scallop.
Seeing how my interactions with scallops have been rather limited, I had never in my life prepared them! In situations like this I call my own personal food expert, or he seems to think he deserves this title, my dad. When it comes to meats of any species, my dad is the man. His specialty is a mouth-watering tri-tip that I hope to bring to you all one day. His methods are a little unorthodox so I will have to figure out a way to recreate his flavor, with procedures anyone can follow. He also cooks a mean cedar-plank salmon.
My dad likes to joke, perversely, about how everyone loves the taste of his meat. He then laughs so hard at his own joke that he turns redder than a tomato, begins to wheeze and needs a minute or two to regain composure before he starts in again on another ridiculous joke that only he finds funny. He is his number one fan. I think you can see where my sense of humor comes from, and my ability to think myself the most hilarious person in the room!
The funny thing is that scallops are not all that ocean-y! In fact they have a mild sweetness to them that anyone could, and should, enjoy. I am glad I decided to ignore my first few unpleasant experiences with these bi-valve mollusks. The edible portion of the scallop is actually housed between two shells. The scallop is the muscle that opens and closes the shells. Pretty cool right? And pretty tasty!
We all know, or should know by now, that fish are a great source of omega 3 fatty acids, EPA and DHA. Scallops are no different. They are also an excellent source of vitamin B12, potassium and magnesium. So even if you had a bad experience in the past with the scallop. I say you give them one more chance at redemption by making this recipe. You will open your mind and palate to deliciousness! Warning: there is goat cheese in the creamy citrus sauce, YOURE WELCOME!
- Combine scallops, coconut aminos, mustard, minced ginger and maple syrup in a shallow dish.
- Allow to marinate for 30 minutes-3 hours
- Heat 1 Tbsp ghee in a medium sized skillet on medium heat
- Remove scallops from marinade, sear 6 scallops 1-2 minutes each side, set on plate
- Add 1 Tbsp ghee to the skillet, sear the remaining scallops, set aside on plate
- Turn heat to low, in skillet combine remaining ghee, goat cheese, lemon juice, chives, zest and salt
- Allow goat cheese to melt, then pour over scallops
- Garnish with chives and serve
- NOTE-Prep time may vary dependent on how long you marinate your scallops
To a nourished life,