Paleo Sea Scallops and Waldorf Salad
Happy Friday Loves!
Thursday's are pretty much my favorite day. Thursday's are delivery day from Mile High Organics. Thursday's are the day that I get to unpack a box (delivered to my doorstep) of local, organic food that will nourish my family's body for the week to come! On top of that it's just so darn pretty! My order this week was $102 because I chose some ad ons and of course a bouquet of local flowers! When I was shopping at Whole Foods I used to spend WAY more than that I was only mildly supporting local farms. This is such a great service and the perfect way to enhance any Paleo foodie's grocery list.
In my box this week:
- Beets, Chioggia
- Bell Pepper, Green
- Boc Choy, Baby, 3
- Celery, 2
- Cucumber
- Eggplant, 2
- Garlic, Bulb, 2
- Kale, Green
- Lettuce, Romaine
- Mushrooms, Shiitake
- Onion, Yellow Cippolini
- Pepper, Serrano, bag
- Potatoes, Yukon, 3
- Spinach, Bunched
- Squash, Acorn
- Tomatoes, Heirloom, 2
- Turnips, Baby White, 3
Add Ons:
- Beef, Ground Grass Fed 85/15, organic (2)
- Chicken, Breast, boneless, skinless, organic (2)
- Eggs, Omega-3, organic
- Flower Bouquet, Basic
- Herb, Basil, Organic
- Sea Scallops, Wild Caught, Dry Packed
This dish also includes Paleo Waldorf Salad.
SO simple and delicious. Don't be afraid of scallops!
Ingredients
- sea scallops (larger size, sometimes called diver scallops) - 8
- butter - 4 tbsp
- raw bacon - 4 pieces
- salt
Instructions
- Start out by chopping up 4 or 5 pieces of bacon and toss them in a pan to brown (or if you have already cooked bacon chop it up).
- Rinse the scallops and pat REALLY dry.
- In a stainless pan, melt the butter and sautee for about 3 minutes on each side. Once you put them in the pan don't touch them!
- Let them sit and brown and they'll release when they're sufficiently browned. Flip and repeat. Serve on top of the bacon.
Live to Thrive,
Lauren
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