Sweetheart Scallops
John’s Tuesday schedule brings him home later than normal and the kids and I are always finished with dinner and getting ready for bed by the time he’s walking through the door. Tonight I made my normal Tuesday night Paleo Tacos which vanished into the bottomless pits which are my children, leaving none for dad! John’s such a resourceful guy I wasn’t too worried that he would starve, but I did happen to have some awesome wild caught scallops that I found at Trader Joe’s defrosting in the fridge for lunch tomorrow. Needless to say, I’ll have to change my plans because while John helped the two littlest ones out of the bath and into pajamas, I made my sweetheart some scallops. Jaden gave the scallops a kids stamp of approval after he helped his dad finish them off for his “bedtime snack.” Feel free to use any seafood of your choice in this recipe if scallops are not easy for you to find.
Sweetheart Scallops
1 pound wild caught sea scallops (or other raw seafood of your choice)
1 bunch asparagus, diced
1/2 purple onion, thinly sliced
3 garlic cloves, minced
3 tablespoons flat leaf parsley, finely diced
Juice from ½ a lemon
1/2 cup chicken broth
½ teaspoon dried thyme
Sea salt and black pepper to taste
3 tablespoons coconut oil
Saute the onions in 2 tablespoons of the coconut oil for 4 minutes. Add the garlic and asparagus and saute for another 2 minutes. Add the parsley, lemon juice, thyme, sea salt and pepper to taste and cook for another minute. Remove the veggie mixture from the pan and set aside. Add the remaining coconut oil to the skillet and heat over medium high heat. Make sure your scallops are entirely defrosted and patted dry with paper towels. Sprinkle the scallops with a bit of sea salt and pepper and sear the scallops for 1 minute on each side (they should be nice and brown). Add the veggie mixture on top of the scallops, pour over the chicken broth and gently stir. Bring to a boil and simmer for another minute or two. The scallops should be tender and cooked all the way through, do not overcook scallops or what is typically delicious and buttery will turn rubbery!!
Enjoy!
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Sounds delicious!
That looks absolutely amazing! I’m going to try it this weekend!!
I see your California Olive Ranch oil in the background! GREAT local choice for oil. The olives are picked and processed within hours right in Northern CA! The even were voted best California olive oil by Cooks Illustrated magazine. Usually love the recipes, so can’t wait to try this one out on the fam bam!
Wow Shelly, I had no idea but I love how it tastes and it’s not too crazy expensive! I love when I get something right on accident! : )
Sarah, this looks so yummy!! we usually reserve our seafood dishes for Fridays, but I’m not sure I can wait until tomorrow to eat this one.
Also, on a another note, wanted to share a little paleo secret I discovered for my morning coffee. I have gotten away from coffee, usually drinking tea, but sometimes I just need a cup and (of course) I can’t really stand the stuff without creme/sugar, BUT I’ve found if you use coconut milk, a little honey and pure vanilla extract it (almost) hits the spot!! Try it and let me know…If you have any other coffee recommendations I would love to hear them.
Thanks so much, I’m on your site daily!!!
Wow Marty, the coffee sounds addicting. I’ll try it out and let you know! : )
I love coffee and that sounds amazing!!! I am sure going to try this recipe out. Thanks!
Absolutely delicious! Thank you Sarah for posting amazing dishes. Can’t wait for your book!!
Thank you Dana!!! : )
I made this last night and it was amazing! Love it and will definitely make it again!!
THANK YOU!
I made this a few days ago, ate some leftovers today and was still DELICIOUS!! Thank you so much Sarah for sharing your life with us!! Your website is SO helpful, and your recipes are outstanding! Thank you so much for all your hardwork, it is very appreciated!! You truely are an inspiration!!
Thank you so much Ashley! : )
Made this last night it was awesome!!! Purchased the smaller scallops will try the bigger ones next time! Thanks for posting yet another great dish!!!
So glad you liked it Traci!!
Hi Sarah. I’ve made this dish two times now. Your instructions lead to perfectly cooked scallops. Thank you!
Last night, I used white wine in the place of chicken broth (Friday during Lent and all). I’m pleased to report that it was quite yummy!
Thank you for this site. I enjoy checking in and finding your new creations. I often share them with my friends at CrossFit WV where I do our nutrition blog. I have 2 cook books pre-ordered, and can’t wait. Keep ’em coming!!!
P.S. Wouldn’t your book make a fabulous Mothers’ Day gift?!
Thank you so much Sandy, and yes I think my book would be a perfect Mother’s Day gift!!! : )
This dish was AMAZING! I can’t wait to try it with shrimp. I cannot wait for your new book to arrive 🙂
Thought you might like this scallop recipe which is good over spinach also. It’s addictive, just like yours above! http://thaifood.about.com/od/thaiseafoodrecipes/r/searedscallops.htm
you know…every time I go scavenging on the googles for paleo/primal recipes before dinnertime, your blog ALWAYS comes up and it ALWAYS has the best recipe. thank you so much. it can be so easy to just give in to crappy eating (and I don’t even have kids!! Just a fiance who lives on cereal and cheesey poofs o_O) but everyday paleo makes it hard to give in to crappy eating!
Thanks so much Bix! : )
I’m eating this as I type. It is YUMMY! Never will I fear cooking scallops again1
Made this as a belated Valentine’s day dinner… Wow! This was completely delicious. My (somewhat critical) boyfriend insisted that this was the best meal I’ve ever made… “better than restaurant quality.” Thanks so much! Keep the recipes coming! 🙂
this recipe is outstanding! I make it almost weekly! Even the picky 5 year old likes it! Thanks!
Just made this again tonight and it is as good as I remembered. Quick and easy and so good!