Seared Scallops over Marinated Mushrooms, Corn Mash and Red Sorrel


TAGGED : SUGAR DETOX RECIPE

If you’re staying away from all starches, then disregard the corn-potato mash and just serve the scallops over red-veined sorrel and mushrooms. The dish will be equally delightful!

INGREDIENTS:

  • 6 scallops
  • 2 tablespoons ghee
  • 2 tablespoons extra virgin olive oil
  • handful of red-veined sorrel
  • 1 cup of mushrooms of your choice
  • 1/2 cup of corn
  • 1 clove of garlic
  • 2 small potatoes, peeled
  • sea salt, to taste
  • ground black pepper, to taste
  • spritz of lemon

DIRECTIONS:

Scallops:
  1. Place on a paper towel and pat dry. Season with a little salt and pepper.
  2. Heat 1 tbsp extra virgin olive oil in a skillet over medium-high heat.
  3. Place scallops in the skillet and cook until golden brown—about 3 minutes/side—but depending on how thick the scallop is.
Mushrooms:
  1. Sauté mushrooms in 1 tbsp of olive oil for 3-4 minutes. Salt and pepper them. Adding herbs, such as thyme, is optional.
Corn mash: 
  1. Boil two small potatoes, remove from pot and drain. Take fresh corn and simmer in ghee until soft. Mash potatoes and corn together in with the ghee. Salt to taste.
  2. Plate scallops over the mushrooms, mashed corn and red-veined sorrel.


DETAILS

2

servings

11-15

min


Non-Vegetarian Paleo Pescatarian