Black Pepper Scallops with Roasted Asparagus
This dish is spicy from all the pepper, which also has a floral quality. It is fast and simple to prepare but looks fancy.
Servings 4
Calories 168kcal
Ingredients
- 5 tablespoons gluten-free soy sauce
- 2 tablespoon monk fruit granulated
- 1 lb scallops
- 1 tablespoon avocado oil
- 1 tablespoon butter
- 1 1/2 tablespoons fresh ginger grated
- 5 garlic cloves minced
- 1/2 tablespoons black pepper fresh ground
- 1/2 teaspoons white pepper ground
- 1/4 teaspoon coriander ground
- cilantro for garnish
- 12 large asparagus spears roasted
Instructions
- Put soy sauce, monk fruit and three tablespoons water in a small bowl, stir, then set aside.
- Sear scallops in a cast iron pan over high heat. Set aside.
- Add the butter, ginger, garlic, black and white peppers, and coriander to the pan and cook for 30 seconds, or until fragrant.
- Add the soy mixture and stir. Bring to a boil, then simmer for two minutes, or until the sauce reduces to a thick syrup.
- Toss the scallops in the pan to coat with sauce then place on top of asparagus spears and garnish with cilantro, if desired.
Notes
I like to roast my asparagus spears while I cook the scallops. I coat the spears with avocado oil and a sprinkling of salt. Then I place them into the oven with the broil setting on. By the time the scallops are cooked, the asparagus is ready.
I’ve garnished this dish with grated cured egg yolk and pink peppercorns in addition to the cilantro for some added color.
Nutrition
Calories: 168kcal | Carbohydrates: 9g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 1728mg | Potassium: 413mg | Fiber: 2g | Sugar: 1g | Vitamin A: 450IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg