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.
Servings: 2
Calories: 256kcal
Ingredients
Scallops
- 1 pound scallops
- salt to taste
- 1 teaspoon avocado oil
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 350ºF. 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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