Scallop Spinach Salad

Paleo – quick 15 minute meal – serves 2

Ingredients

  • 20 large scallops (I used canadian scallops) without roe
  • 50g spinach
  • 30g shelled raw unsalted pistachios
  • 1 large red capsicum
  • 5 – 6 cherry tomatoes
  • 1/2 cup snow peas (if you are of the belief that snow peas aren’t paleo, omit)
  • Drizzle of almond oil (I found a lovely Simon Johnson almond oil at DJ’s on Friday)
  • Cracked black pepper
  • 1/2 tsp coconut oil

Method

  • Cut capsicum into large slices and grill in the oven until skin blackens. Remove and place in a plastic bag until skin can easily peel away. Remove skin and cut into thin slices
  • Cut tomatoes in half an place under grill for 1 – 2 minutes
  • Cut snow peas in half and blanch in some boiling water for 1 – 2 minutes
  • Heat coconut oil in a large non-stick pan. Once hot, place scallops into pan individually, leaving enough space between them. If too crowded, they will start to stew.  If need be, cook in two rounds/pans if you have enough space on your hot plate. Season with cracked pepper and cook for 2 – 3 minutes on each side
  • In a medium bowl mix spinach, pistachios, tomato, capsicum, snow peas, scallops and dress with a touch of almond oil
  • Serve immediately

 

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