Seared Sea Scallops with Organic Spinach and Toasted Pistachios - 17g Carbs, 5g Fiber, 3g Sugar
From: Dr. La Puma - www.chefmd.com
Preparation Time: 15 min
Cooking Time: 6 min
Servings: 2
Cusine: American
Course: Salad - Meal
Diet: Mediterranean
Food as MedicineSM Tip: Scallops have virtually no fat and are very high in protein. Studies done in parts of the world where fish and shellfish are the main sources of food show that rates of some cancers and heart disease are lower than average.
Culinary Taste Tip:
When buying scallops, how they smell indicates how fresh they are. Fresh scallops are not fishy or strong smelling. They should have a slightly sweet aroma.
Culinary Technique Tip:
To toast pistachios, bake them in a 350 degree oven for five to six minutes. The nuts will be fragrant when ready.
2 Tbsp shelled pistachios
1 large bunch fresh organic spinach (about 12 oz)
2 Tbsp chopped fresh mint leaves
6 large sea scallops (about 8 oz)
1 1/2 cups yellow or red teardrop or cherry tomatoes, organic preferred
2 Tbsp balsamic vinegar
2 tsp extra virgin olive oil
1/4 tsp EACH: salt and freshly ground black pepper
Wasabi peas, cracked (optional)
Toast the pistachios in a 350 degree toaster oven or oven 5 to 6 minutes or until fragrant. Set aside to cool.
Discard stems from spinach and wash leaves in cold water. Spin dry or dry in a clean kitchen towel. Tear any large leaves in half and mint leaves. Transfer to two large dinner plates.
Heat a large nonstick skillet over medium-high heat until hot. Add scallops and cook 2 to 3 minutes per side or until browned and opaque in center.
Meanwhile, combine vinegar, oil, salt and pepper, mixing with a fork or small whisk. Add the mixture to the skillet along with the tomatoes and heat through. Arrange scallops over salad and pour tomatoes and pan juices over all to slightly wilt the spinach. T
op with pistachios and if desired, wasabi peas.
Substitutions:
6 cups packed mesclun salad mix or torn mixed greens may replace the spinach if desired.
Servings: 2
Nutrition per Serving: 251 Calories, 35% from Fat, 90 Fat Calories, 10g Total Fat, 37mg Cholesterol, 0g Trans Fatty acids, 1g Saturated Fat, 2g Polyunsaturated Fat, 6g Monounsaturated Fat, 17g Carbs, 5g Fiber, 3g Sugar, 26g Protein, 622mg Sodium, 196mg Calcium
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