Portuguese Scallops
This super healthy, top notch recipe takes under 15 minutes to cook. The scallops are mostly protein, rich in vitamin B, magnesium, calcium. One of my favorites, after my codfish. It will melt in your mouth, absolutely to die for.
Author: Maria Lupi
TIME: 15 min
SERVINGS: 4
Cuisine: food is medicine
INGREDIENTS:
11/2 pound of fresh scallops
1/2 tbsp of black salt or sea salt
4tbsp of olive oil.
Sauce:
One lemon, only the juice.
4 tbsp of extra virgin olive oil.
2 tbsp of grate ginger.
1 tbsp of grate turmeric
2 tbsp of water
2 tbsp of port wine ( optional). Substitute for 1/2 orange, the juice and zest.
TO MAKE THE SCALLOPS:
Place the scallops on a paper towel to remove excess water and sprinkle with salt.
Heat a large pan on a medium high and add 4 tbsp of extra virgin olive oil.
The pan must be really hot to an immediate sizzle. Sear the scallops for 2 or 3 minutes to get nice and golden. Flip the scallops over with tongs, and cook them again for another 2 or 3 minutes.Move them to a plate until you make the sauce.
Slightly lower the temperature and pour the mixture. (sauce) Give it a stir to deglaze the pan. This step is important, since the glaze gives a special touch to the scallops. Bring it back to a simmer. At this point, bring the scallops back to the pan and pour the sauce all over the scallops.
Pop some herb of your choice on top of scallops. Thyme, oregano or parsley, will pair well.
TO MAKE THE SAUCE:
Mix all ingredients in a bowl, at the exception of porto wine.
Toss the ingredients in the same pan that you cooked the scallops.
Cook it for 2 minutes.
Stir and deglaze with 2 tbsp of water and the porto wine.
Top the scallops with the sauce.
MY TIPS
For a side dish, any salad of your choice. See my recipe for lettuce salad, and the tomato salad. You also can pair the scallops with quinoa. Take a peek at my recipe.