How to choose the best scallops for dinner? First off, always choose wild scallops versus farmed ones. Secondly, look at freshness and whether they are wet- or dry-packed. Go for the dry-packed ones, always. Wet-packed scallops are often soaked in a phosphate whitening solution, allowing the scallop to absorb more liquid – what you are buying is a waterlogged scallop with possibly a faint chemical aftertaste. Plus, they don’t sear well with all the extra water. If you can’t find them dry-packed, or not at all, the next best option is to purchase them frozen. Simply thaw them in the refrigerator overnight and proceed as planned.
cucumber, radish and dill ready to prepare
3 tbsp. olive oil
1 small head cauliflower, cut into florets
1 lb. fresh sea scallops
2 tbsp. grass-fed butter or ghee
1 green onion, chopped
1/2 cup white wine
Sea salt and freshly ground pepper, to taste
8 fresh basil leaves, minced
Per Serving : Protein 24g Carbs 10g Fat 17g
Need help with weight measurement conversion
I hope you may enjoy this recipe suggestion soon.
A variety of articles, and recipe ideas, are within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues please take these into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use a reliable meter.
All the best Jan