20 Minute Warm Bay Scallop Salad With Zucchini and Asparagus
Need a gluten free and pescatarian main course? 20 Minute Warm Bay Scallop Salad With Zucchini and Asparagus could be a great recipe to try. One serving contains 424 calories, 43g of protein, and 18g of fat. For $8.25 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of garlic, ground pepper, ghee, and a handful of other ingredients are all it takes to make this recipe so yummy. 352 people were glad they tried this recipe. It is brought to you by Pineapple and Coconut. From preparation to the plate, this recipe takes roughly 20 minutes. Overall, this recipe earns an amazing spoonacular score of 95%. Warm Scallop Salad, Scallop and Spinach Salad with Warm Dressing, and Warm Scallop Salad for Julia’s 100th Birthday are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 lb asparagus
2 lbs bay scallops
1 lb cherry tomatoes
4 cloves garlic, minced
2 Tbsp ghee (clarified butter)
½ tsp ground Black pepper
2 Tbsp lemon juice, divided
2 Tbsp lemon zest, divided
½-1 tsp red pepper flakes
Parmesan or Romano cheese, for garnish
1 tsp sea salt
4 medium zucchini
Equipment:
peeler
frying pan
bowl
Cooking instruction summary:
Rinse and pat dry the bay scallops well. Set asideTrim the ends off the zucchini and slice thin on one side with a vegetable peeler. When you reach the seeds in the center, flip over and peel again until you reach the center. Repeat with all zucchini. Snap the bottoms off the asparagus and peel with a vegetable peeler in the same fashion as the zucchini. Slice the tomatoes in half.In a large pan heat the ghee and add the shallots, garlic, one tablespoon each of the lemon zest and juice. Saute until fragrant and the shallots are starting to caramelize, 2- 3 minutes. Add in the salt, pepper and red pepper flakes and stir for 30 seconds. Add in the scallops and sauté for 3 minutes. Then add in the zucchini and asparagus and sauté for 2 minutes then add in the tomatoes. Once the tomatoes start to soften, about 1-2 minutes remove from the heat and divide amongst four bowls. Sprinkle the remaining lemon juice and zest over the top and some shaved parmesan or romano. Serve immediately.
Step by step:
1. Rinse and pat dry the bay scallops well. Set aside
2. Trim the ends off the zucchini and slice thin on one side with a vegetable peeler. When you reach the seeds in the center, flip over and peel again until you reach the center. Repeat with all zucchini. Snap the bottoms off the asparagus and peel with a vegetable peeler in the same fashion as the zucchini. Slice the tomatoes in half.In a large pan heat the ghee and add the shallots, garlic, one tablespoon each of the lemon zest and juice.
3. Saute until fragrant and the shallots are starting to caramelize, 2- 3 minutes.
4. Add in the salt, pepper and red pepper flakes and stir for 30 seconds.
5. Add in the scallops and sauté for 3 minutes. Then add in the zucchini and asparagus and sauté for 2 minutes then add in the tomatoes. Once the tomatoes start to soften, about 1-2 minutes remove from the heat and divide amongst four bowls. Sprinkle the remaining lemon juice and zest over the top and some shaved parmesan or romano.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
