Page 209 - 28_Days_of_Clean_Eating.sanet.cd

Seared Scallops with

Gluten-Free
Chimichurri and Roasted
Dairy-Free
Smoked Paprika Potatoes

Sweet, tender, seared scallops are such a treat. Chimichurri sauce
is a green herb sauce from Argentina that was originally used for
meat but it is delicious with scallops. It’s also perfect with steak,
chicken, and fish.

Ingredient Tip: Be sure to buy dry-packed or chemical-free sea
scallops instead of wet-packed ones. They will brown up nicely
instead of releasing liquid as they cook, and they taste sweeter.

For the scallops: For the potatoes:
½ cup fresh parsley 1½ pounds new potatoes,
½ cup extra-virgin olive oil cut into wedges
2 tablespoons chopped 2 tablespoons coconut oil,
fresh cilantro plus additional for greasing
2 tablespoons lemon juice 1 teaspoon smoked paprika
1 garlic clove ½ teaspoon salt
¼ teaspoon red pepper flakes ½ teaspoon freshly ground
¼ teaspoon ground cumin black pepper
¼ teaspoon salt
2 tablespoons coconut oil
1½ pounds sea scallops

To make the scallops:
1. In a food processor, combine the parsley, olive oil, cilantro, lemon
juice, garlic, red pepper flakes, cumin, and salt. Pulse until smooth.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add
the scallops. Cook for 2 to 3 minutes on each side or until done.

208 28 Days of Clean Eating