In my house growing up, sea scallops were a special treat. I loved the rich flavor and texture, enhanced with lemon and olive oil. These days, not much has changed…I still enjoy scallops on occasion, when I come across ones that smell really good (like fresh ocean air) in the market or a favorite restaurant.
As a doctor, I like that scallops are high in protein and a decent source of omega-3 fatty acids, as well as some vitamins and minerals. The key to keeping scallops on the healthier side lies in their preparation. Yes, this means ditching the bread crumbs and butter, and passing on deep fried scallops. Instead, I advise baking or even pan searing them with olive oil, and flavoring them with some natural salts and peppers, orange or lemon, and even some fresh ginger (which I love for it’s health benefits).
Baked Scallop Recipe with Blood Orange Olive Oil and Fresh Ginger
Truly fresh scallops have a somewhat sweet flavor, which is complemented by the citrusy richness of Vervana Crushed Blood Orange Olive Oil and balanced with the sweet, peppery bite of fresh ginger root. Adding a few fresh grinds of Pepper & Juniper Blend lends a nuanced hint of citrus pine flavor.
- Fresh Sea Scallops
- Crushed Blood Orange Olive Oil
- 1+ Tbsp Fresh ginger root, peeled and minced (or 1/2 tsp of powdered ginger)
- Savory Natural Salt Blend
- Pepper & Juniper Blend
Preheat oven to 350 degrees F (many recipes call for oven temps of 400 to 425 – I prefer lower temps, to help preserve the nutritional integrity of the olive oil). Rinse the scallops and pat them dry. Place them in a glass oven-proof pan and toss them in 1+ Tbsp of Crushed Blood Orange Olive Oil. Bake for 20 minutes or until firm. Remove from oven, spoon onto individual plates, and drizzle with Blood Orange Olive Oil, then sprinkle with fresh, minced ginger. Add freshly ground Salt Blend and Pepper & Juniper Blend.
Alternately, you can make this recipe by searing the scallops. Heat 1 Tbsp blood orange olive oil in a sauce pan over medium-high heat and cook the scallops for about 2-3 minutes on each side until lightly browned. You can also substitute powdered ginger if you don’t have fresh ginger root.
Lemon Scallop Recipe
If a more traditional preparation calls your name, you can’t go wrong with good, fresh baked or seared scallops that are simply seasoned with lemon, olive oil, salt and pepper.
Preheat oven to 350 degrees F. In an oven-proof glass pan, toss the sea scallops in Lemon Flavored Olive Oil and bake for 20 minutes or until firm. Alternately, in a saucepan, pan sear them in Lemon Olive Oil for 2-3 minutes on each side over medium-high heat until lightly browned. Remove from heat and serve with an additional drizzle of Lemon Olive Oil and freshly ground Savory Salt and Pepper & Juniper Blends, to taste.
Variation: Use Extra Virgin Olive Oil and freshly squeezed lemon juice instead of Crushed Lemon Flavored Olive Oil.
Either of these recipes makes a delightful appetizer or main dish. I recommend enjoying one with a modest portion of brown or wild rice and a generous green salad dressed with Lemon or Blood Orange Olive Oil.
From my heart to yours,
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