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cook / prep 1 hr 30 mins
Grilled Scallops with Lemon Salsa Verde
- PREP 10 minutes
- COOK TIME 6 minutes
- SERVES 2
Functional Foods Highlight
Scallops: Scallops are low in mercury (a heavy metal that can be highly toxic and is found in fish) making it a great source of protein, particularly for women who are pregnant, breastfeeding or for children. They also are a good source of iodine, vitamin B12, phosphorus, iron, magnesium, and potassium.
Lemon: We know lemons, like other citrus fruits, are an excellent source of vitamin C. But lemons also play an important role in the prevention of anemia. They help the body absorb iron, particularly from plant-based sources. So if you’re a vegetarian or have been diagnosed with anemia, be sure to add some lemon to your meals.can
A perfect summer recipe. Simply grilled scallops are a wonderful vehicle for this lemony and herby dressing. The bright flavors from the lemon make this Lemon Salsa Verde my favorite summer condiment for almost any grilled meat and seafood. This recipe is also very versatile! I like to use parsley as my base but you can mix and match any of your favorite herbs. For this recipe I used what I had in my garden and what was in the fridge; adding basil, mint and scallions to the parsley. Experiment with different herbs and flavor profiles; let your creative juices flow!
Food Farmacy
- 1 lb fresh scallops
- 1 organic lemon
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh herb variety, chopped (I used basil, mint and scallions)
- 1 clove garlic, diced
- 1 small shallot, diced
- 1/2 cup olive oil
- salt + pepper
For the Lemon Salsa Verde:
- Add chopped herbs, garlic, shallot and olive oil to a mason jar
- Wash outside of lemon thoroughly and cut in half and removed seeds
- Juice one half of lemon into your dressing
- Chop the other lemon half, rind included, and add to dressing (I did this by thinly slicing lemon and then chopping them into equal size pieces)
- Shake mason jar until dressing is mixed well
- Season with salt + pepper to taste
For the Scallops:
- Heat your grill, or grill pan, to medium high heat
- Brush both sides of your scallops with oil and season with salt and pepper. (Optional: if using a regular grill, it would be helpful to use wooden skewers to keep scallops from falling between the grates)
- Cook scallops undisturbed for 2-3 minutes per side
From the chef:
If you don’t have a grill or grill pan, no worries! On your stovetop, heat a pan over high heat. Sear scallops for 1 1/2 minutes per side.
From the doctor:
Eating scallops is a great way to meet your iodine needs. Iodine is important for normal thyroid health and is also important during pregnancy for normal thyroid function and healthy brain development for your baby!
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Grilled Scallops with Lemon Salsa Verde
Food Farmacy
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A perfect summer recipe. Simply grilled scallops are a wonderful vehicle for this lemony and herby dressing. The bright flavors from the lemon make this Lemon Salsa Verde my favorite summer condiment for almost any grilled meat and seafood. This recipe is also very versatile! I like to use parsley as my base but you can mix and match any of your favorite herbs. For this recipe I used what I had in my garden and what was in the fridge; adding basil, mint and scallions to the parsley. Experiment with different herbs and flavor profiles; let your creative juices flow! |
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