Series: Paleo
Hardcover: 352 pages
Publisher: Houghton Mifflin Harcourt; 1 edition (March 3, 2015)
Language: English
ISBN-10: 0544303261
ISBN-13: 978-0544303263
Product Dimensions: 8.8 x 1 x 9.7 inches
Shipping Weight: 2.7 pounds (View shipping rates and policies)
Average Customer Review: 4.4 out of 5 stars See all reviews (65 customer reviews)
Best Sellers Rank: #38,591 in Books (See Top 100 in Books) #61 in Books > Health, Fitness & Dieting > Diets & Weight Loss > Low Fat #67 in Books > Health, Fitness & Dieting > Diets & Weight Loss > Paleo #91 in Books > Cookbooks, Food & Wine > Special Diet > Low Fat
View larger Seared Scallops with Beet Relish from The Real Paleo Diet Cookbook Start to finish: 30 minutes | Servings: 4 For a beautiful golden crust, be sure the surface of the scallops is really dryâand that the pan is nice and hotâbefore adding them to the pan. Also, let the scallops sear without disturbing them for 2 to 3 minutes, carefully checking before turning. Directions 1. Thaw scallops, if frozen. 2. For beet relish, in a medium bowl combine beets, apple, jalapeños, cilantro, onion, 2 tablespoons of the olive oil, and lime juice. Mix well. Set aside while preparing scallops. 3. Rinse scallops; pat dry with paper towels. In a large skillet heat the remaining 2 tablespoons olive oil over medium-high heat. Add scallops; sauté for 4 to 6 minutes or until golden brown on the exterior and barely opaque. Sprinkle scallops lightly with white pepper. 4. To serve, divide beet relish evenly among serving plates; top with scallops. Serve immediately. Ingredients 1 pound fresh or frozen sea scallops, patted dry with paper towels 3 medium red beets, peeled and cut chopped 1/2 of a Granny Smith apple, peeled and chopped 2 jalapeños, stemmed, seeded, and minced 1/4 cup chopped fresh cilantro 2 tablespoons finely chopped red onion 4 tablespoons olive oil 2 tablespoons fresh lime juice White pepper
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