Low FODMAP Pan Seared Sea Scallops with Vinaigrette is a simple yet, well put together dish that is good for a Tuesday night dinner or entertaining. Modify the vinaigrette according to taste.
Cooking Low FODMAP Pan Seared Sea Scallops with Vinaigrette
Pan searing is a technique in which the protein is cooked in a pan over high heat, until a caramelized crust forms. Due to the speedy nature of the process, be sure not to overcook the scallops, as they will become tough and chewy. The best searing pan is one made of stainless steel or a cast iron pan.
Here are additional tips for cooking scallops. First, remove the tough side muscles which secure the scallops to the shells. Gently pat the scallops dry with paper towels. Make sure the oil in the pan is hot enough that it sizzles on contact with the scallops. Separate the scallops on the pan about an inch apart and do not layer. Cook the scallops on both sides, until they are seared golden brown and no longer translucent on the sides.
Use a true garlic infused oil (without garlic pieces or powder in it) like Baja Precious – Glorious Garlic Infused Extra Virgin Olive Oil (750ml Bottle)
Pan Seared Sea Scallopswith Vinaigrette
- Category: Entertaining, Main Dishes, Seafood
Ingredients
- 1 pound small potatoes (like fingerling)
- 2 tablespoons garlic infused olive oil
- 2 tablespoons sunflower or safflower oil
- 2 tomatoes, julienned
- 1 package spinach
- 1 pound large sea scallops, cleaned
- 1 bunch chives, chopped
Vinaigrette
- 1/4 cup white wine vinaigrette
- 1 teaspoon mustard
- 1/2 cup walnut oil
Instructions
- Boil the potatoes until done and cut in half. Roast in a pan with a tablespoon of garlic infused olive oil.
- Toss in tomatoes and spinach and cook for two minutes. Set aside.
- In a large saute pan, heat one tablespoon of garlic olive oil and two tablespoons of canola oil.
- Cook scallops over high heat until both sides are golden brown.
- On a serving plate, spoon the mixed vegetables on the center. Lay a serving of scallops on top.
- Drizzle with the vinaigrette and serve.
Vinaigrette
- Mix the vinegar with the mustard. Whisk in 1/2 cup canola or walnut oil.
Leave a Reply