It's not unusual for those who aren't normally fans of seafood to enjoy a dinner of scallops. The firm texture and the mildly sweet flavor make it a popular dish for seafood fans and those who normally turn up their noses at other fruits of the sea.
It’s not unusual for those who aren’t normally fans of seafood to enjoy a dinner of scallops. The firm texture and the mildly sweet flavor make it a popular dish for seafood fans and those who normally turn up their noses at other fruits of the sea.
This is a simple dish designed to let the star of the show shine. It goes great with baked or mashed sweet potatoes, and does well with a side of quinoa or brown rice.
And more benefits to scallops – they’re loaded with vitamins and nutrients. A 4 oz. serving contains 50% of your daily protein needs, 45% of selenium RDA, 24% of your B12, a host of other good stuff, and even 13% of your daily calcium needs. For great scallops, the best we’ve found by far are the scallops from Vital Choice.
Seared Scallops with Caramelized Onions and Arugula (GF)
Recipe type: Dinner
Serves: 2
Prep time:
Cook time:
Total time:
Ingredients
- 2 Yellow onions, diced or thinly sliced
- 2 Tbs olive oil, divided
- 2 Tbs balsamic vinegar
- 2 Cups baby arugula
- ½ Pound scallops, patted dry
- Salt and pepper to taste
Instructions
- In a large skillet heat 2 tablespoons olive oil over medium heat.
- Add onions and cook until translucent and soft, stirring often, about 15-25 minutes.
- Deglaze pan with vinegar. Add salt and pepper.
- Remove from heat and gently stir in arugula.
- Sprinkle scallops with salt and pepper.
- In a second skillet, heat remaining oil over high heat.
- When very hot, add scallops and sear 1-2 minutes on each side.
- Mound salad mixture onto individual plates and top with scallops.
