Scallops with Slow Roasted Tomatoes and Artichoke Salsa

August 16, 2021 Comments Off on Scallops with Slow Roasted Tomatoes and Artichoke Salsa
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5 from 1 vote
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Scallops with Slow Roasted Tomatoes and Artichoke Salsa

Fast, easy, and delicious, these tender scallops are brightened by a punchy artichoke salsa and sweet and juicy slow roast tomatoes. Fresh parsley and mint lend an herbal note.
Prep Time15 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: artichoke, dairy-free, egg-free, main, mint, nightshade-free, nut-free, parsley, salsa, scallop, seafood, tomato
Servings: 2
Calories: 256kcal
Author: Jenny Ross

Ingredients

Scallops

Tomatoes

  • 1 branch cherry tomatoes or 12 cherry tomatoes, omit for nightshade-free
  • avocado oil for pan
  • salt to taste

Salsa

  • 1/2 cup marinated artichoke hearts drained and chopped
  • 1/2 tablespoon shallot sliced thin
  • 1 small clove garlic minced
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh mint chopped
  • salt and pepper to taste
  • lemon juice to taste
  • chili pepper flakes or cayenne, to taste, omit for nightshade-free

Instructions

  • Season the scallops with salt and set aside at room temperature while you prepare the tomatoes and salsa.
  • Preheat the oven to 350ĀŗF. Line a rimmed baking sheet with foil or parchment paper, rub with a bit of oil, and add tomatoes, tossing to coat in a little bit of oil. Bake for 20 minutes, or until soft and a bit dehydrated and set aside.
  • Dry the scallops well on paper towels. Heat a cast iron skillet over medium high heat and when hot, add the avocado oil. When the oil is hot, place the scallops onto the hot skillet (they should sizzle immediately). Sear until deep golden brown without moving (they will stick until well browned, at which point they will release), flipping half way through, about 3 minutes total.

Notes

Protein:Energy Ratio: 1.32
Nutrition Facts
Scallops with Slow Roasted Tomatoes and Artichoke Salsa
Amount per Serving
Calories
256
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
54
mg
18
%
Sodium
 
1093
mg
48
%
Potassium
 
727
mg
21
%
Carbohydrates
 
15
g
5
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
29
g
58
%
Vitamin A
 
1281
IU
26
%
Vitamin C
 
38
mg
46
%
Calcium
 
47
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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