Good Saturday Morning! The recipe below is a dish I created last night, which turned out to be a simple supper, around the fire. The savory flavors and aromas were perfect for a cold, February evening. And, it's nightshade, gluten and lactose free. Let me know what you think. Have a lovely weekend!
SCALLOPS WITH ALMONDS,
TRUFFLE OIL AND VEGETABLE COMPOTE
Serves 2
VEGETABLE COMPOTE
2 cups coarsely shredded cabbage
½ cup onion, thinly sliced
5 mushrooms, sliced
1 tablespoon dried parsley
¼ teaspoon turmeric
½ teaspoon garlic flakes
2 tablespoons fresh lemon juice
¾ cup chicken broth
Salt and pepper, to taste
4 cups fresh spinach
Lightly saute first 10 ingredients, careful not to over cook. Add spinach at last, saute until slightly wilted. Set aside, uncovered. Compote should resemble a chunky stew.
SCALLOPS, ALMONDS, TRUFFLE OIL
2-3 large scallops, per person
Salt and pepper, to taste
2-3 tablespoons good olive oil
4 tablespoons slivered almonds, toasted
Truffle oil
Season scallops with salt and pepper, then coat in olive oil. Heat a dry skillet to medium/high heat, then pan sear scallops, 2 minutes on each side. Remove from heat.
In two large, shallow soup bowls, add the warm vegetable compote, top with the scallops. Then sprinkle toasted almonds, to garnish. Drizzle a bit of truffle oil on scallops, to finish. Serve immediately.
Nightshade free
Gluten free
Lactose free
Happy Healthy Eating!
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