Wednesday Recipes...January's theme: Healthy Recipes (to at least start off strong with those New Year's Resolutions) :)

Seared Scallops with Avocado-Yuzu Sauce

This is a super fast recipe to make--serve with a side salad or wild rice if you'd like. The hardest part is gathering the ingredients--just plan ahead (maybe over time to ease the expense).

Ingredients:

Sauce:

2 medium avocados

1/4 cup coconut cream (unshaken so cream and water are separated)

1/4 cup plus 1 tablespoon yuzu juice

3 tablespoons extra virgin olive oil

1 1/2 teaspoons toasted sesame oil

1/4 jalapeno, seeded (optional)

1 medium clove garlic, peeled

2 teaspoons sea salt

1 teaspoon freshly ground black pepper

Scallops:

12 large sea scallops (or an equivalent amount of smaller)

Pinch of sea salt

Pinch of freshly ground black pepper

1 tablespoon avocado oil

Garnish

10 radishes, different colors (or just one if you've already spent enough money), thinly sliced into rounds

1 bunch green onions, sliced

Directions:

1. For the sauce: Combine all the ingredients in a blender and blend until smooth and creamy (a minute or two at most).

2. For the scallops: Pat the scallops dry and sprinkle with the salt and pepper. Heat the avocado oil in a large saute pan over high heat. Once hot, add the scallops and cook for 2 minutes, then flip. Cook for another 2 to 3 minutes, until golden brown. Transfer to a heated dish (my addition).

3. To serve, spread the sauce on a platter and place the scallops on top. Garnish with radishes and green onions.

   
   

   Note: This recipe comes from Mark Hyman M.D.'s FOOD: What the Heck Should I Cook? Published in 2019 by Little, Brown.