Food Friday: Spicy Scallop Salad

Spicy Scallop Salad

It’s Food Friday!  Here is another Paleo recipe to add to your mix inspired by PaleoDietLifestyle.com.  Scallops are a great source of vitamin B12, magnesium, zinc, selenium and phosphorus.  A tasty salad that doesn’t take long to make, and is perfect for standing by the grill this weekend. :)

Ingredients
1 lb bay scallops or small sea scallops
3 tbsp lemon juice (from about 1.5 lemons)
2 tsp cayenne pepper
2 tsp black pepper
1 tsp sea salt
2 large handfuls mixed greens
1 tsp Dijon mustard
1 clove minced garlic
1/2 cup olive oil
1 red bell pepper, sliced into strips
1 avocado
3 TB cooking oil (coconut oil or olive oil)
Salt and pepper, to taste

Preparation

1. Combine mixed greens, sliced peppers and cubed avocado in a large bowl and set aside.
2. In a small bowl, prepare the vinaigrette by whisking together the lemon juice, mustard, cayenne and salt and pepper to taste. Once combined, slowly mix in the olive oil.
3. In a bowl large enough to hold the scallops, mix the cayenne, salt and pepper.
4. Rinse the scallops and lightly pat them dry.
5. Add the scallops to the mixture prepared in step 3 and coat the scallops evenly.
6. Over medium heat, heat a skillet and melt the cooking fat in preparation for searing the scallops. Make sure not to allow our cooking oil to burn.  (This is why coconut oil is also a good choice.  Coconut oil does not brown under high cooking temperatures like other oils do.)
7. Place the scallops in the pan and cook for about two minutes per side, until they are opaque white and just cooked through.
8. Add the scallops to the bowl of mixed greens and vegetables, and add dressing over the top. Serve while the scallops are still warm.

Enjoy!  Please comment below and take a photo of the finished product if you try it at home!