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Seared Scallops with Beet Relish Recipe – Guest Post

Louise Hendon | January 25
seared scallops paleo recipe 2

This is a recipe from Dr. Loren Cordain’s new book, The Real Paleo Diet Cookbook, which contains 250 delicious, 100% Paleo recipes, coupled with the scientific evidence suggesting why each dish is comprised of the best ingredients to attain optimal health. You can order it on Amazon here.

the real paleo diet cookbook

Seared Scallops with Beet Relish Recipe - Guest Post
 
Prep time
Cook time
Total time
 
Recipe type: Appetizer
Cuisine: American
Serves: 4 servings
Ingredients
  • 1 lb fresh or frozen sea scallops, patted dry with paper towels
  • 3 medium red beets, peeled and cut chopped
  • ½ of a Granny Smith apple, peeled and chopped
  • 2 jalapenos, stemmed, seeded, and minced
  • ¼ cup chopped fresh cilantro
  • 2 Tablespoons finely chopped red onion
  • 4 Tablespoons olive oil
  • 2 Tablespoons fresh lime juice
  • Ground white pepper
Instructions
  1. Thaw scallops, if frozen.
  2. For beet relish, in a medium bowl combine beets, apple, jalapenos, cilantro, onion, 2 tablespoons of the olive oil, and lime juice. Mix well. Set aside while preparing scallops.
  3. Rinse scallops; pat dry with paper towels. In a large skillet heat the remaining 2 tablespoons olive oil over medium high heat. Add scallops; saute for 4 to 6 minutes or until golden brown on the exterior and barely opaque. Sprinkle scallops lightly with white pepper.
  4. To serve, divide beet relish evenly among serving plates; top with scallops. Serve immediately.
Notes
For a beautiful golden crust, be sure the surface of the scallops is really dry - and that the pan is nice and hot - before adding them to the pan. Also, let the scallops sear without disturbing them for 2 to 3 minutes, carefully checking before turning.
 

Note: the recipe and images are courtesy of Houghton Mifflin and The Paleo Diet, who retain all copyright.