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Scallops

Pan Seared Sea Scallops with Vinaigrette

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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 Scallops

with Vinaigrette

Created by on April 3, 2016

FODMAP Pan Seared Sea Scallops with Vinaigrette

    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

    1. Boil the potatoes until done and cut in half. Roast in a pan with a tablespoon of garlic infused olive oil.
    2. Toss in tomatoes and spinach and cook for two minutes. Set aside.
    3. In a large saute pan, heat one tablespoon of garlic olive oil and two tablespoons of canola oil.
    4. Cook scallops over high heat until both sides are golden brown.
    5. On a serving plate, spoon the mixed vegetables on the center. Lay a serving of scallops on top.
    6. Drizzle with the vinaigrette and serve.

    Vinaigrette

    1. Mix the vinegar with the mustard. Whisk in 1/2 cup canola or walnut oil.

     

    Scallop Ceviche

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    This low FODMAP scallop ceviche is a wonderfully refreshing starter dish or great as an Hors D’oeuvre at a cocktail party. Don’t be freaked out by the fact that they’re not cooked over fire. The acid from the citrus juice cures and breaks down the raw fish with a chemical reaction that “cooks” it without use of heat. On a related note, use a glass or ceramic bowl instead of metal, because a metal bowl will darken the ceviche and give it a bad taste. Since you are handling raw fish, buy the freshest diver or sea scallops from a reputable fish market.

    My favorite garlic infused oil is Baja Precious – Glorious Garlic Infused Extra Virgin Olive Oil (750ml Bottle).

    Scallop Ceviche

    Created by on March 27, 2016

    Low FODMAP Scallop Ceviche

      Ingredients

      • 1 pound dry sea or diver scallops
      • 1/2 cup lime juice
      • 1/4 cup lemon juice
      • 2 scallions, green part only, thinly sliced
      • 1/2 jalapeno, seeds removed, finely chopped
      • 1/4 cup finely chopped cilantro
      • 1 small tomato, diced
      • 1 teaspoon garlic infused olive oil
      • pinch of salt and pepper to taste

      Instructions

      1. Wafer the scallops by cutting across. Remove the small, tough, white muscle from the sides
      2. Place the scallops in a non-metal bowl and cover with the lime and lemon juices.
      3. Add the remaining ingredients. Mix well.
      4. Place in the refrigerator for 1-3 hours.
      5. Serve cold in fun bowls or high martini glasses.