At our house Sunday is usually grocery day. Ryan and I head over to Freshfield Farms or the local farmer’s market (yeah, we are those people) and pick up the essentials for the next week or so. On these trips we usually pick out a special piece of meat to cook that night. Lately, it has been sea scallops. We love them! They don’t keep well for long, so it works out well. In fact, I think I look more forward to “Scallop Sunday” lately more than meal planning for the full week!
This latest recipe I think will become a staple in our home, it’s easy, delicious, and keeps me away from eating pasta! I read on Inspiralized a few weeks ago that seafood pairs well with parsnips, but I have never been able to find them. Lo and behold, there they were, on sale! So, this recipe is basically fate. And no, I did not make this today, but a lot of you were asking me about this one (including Inspiralized commenting on my Instagram, EEP!) so I had to share.
Paleo Sicilian Scallops
makes 2 servings.
- 1/2 lb Fresh Sea Scallops (8 – 10 Scallops)
- 2 Large Parsnips, peeled and “spiralized” (about 2 cups)
- 1 Cup Frozen Green Beans
- 2 TBSP Olive Oil
- Spices (I used dried, or you could use fresh…cut a corner and use 2 TBSP of Italian Seasoning)
- 1 tsp Oregano
- 1 tsp Sage
- 1 tsp Basil
- 1 tsp Rosemary
- 1 tsp Parsley
- Salt and Pepper to taste
- Optional: Fresh-shaved Parmesan cheese (for the top)
Use one large saucepan/frying pan and 1 smaller frying pan on the stove (that way all parts are nice and hot!). Divide olive oil between the 2 pans and heat small pan on high, large pan on medium-medium high. Add parsnips and spices into large pan and mix well with tongs. Rinse scallops and lightly salt and pepper each side. Add green beans to the big pan, stir and cover. Drop heat down to medium-low. Let simmer about 5-7 minutes (the frozen green beans will create steam). Now, sear the scallops for no more than 2 minutes on the first side, and flip. Sear another minute or 2 until they are cooked. Remove from heat. Check veggie mixture, it should be good to go. Plate it up and serve! Sprinkle a little cheese on top for that extra Italian flavor!
If you are following 21 Day Fix, this is 1 red, 1 teaspoon, 1 1/2 greens.