Today I’ll post a “chic” recipe for a special day or to turn an ordinary day into a special one. It could be perfect as a dinner, but you can also eat it at lunch.
I never prepared scallops in my life and I wasn’t a big fan until now. The recipe is from a book I bought a few days ago called “Scallops”.
This food besides being delicious, has many nutritional properties.
Scallops are actually a very good source of a very important nutrient for cardiovascular health, vitamin B12. Vitamin B12 is needed by the body to convert homocysteine, a chemical that can directly damage blood vessel walls, into other benign chemicals. Since high levels of homocysteine are associated with an increased risk for atherosclerosis, diabetic heart disease, heart attack, and stroke, it’s a good idea to be sure that your diet contains plenty of vitamin B12 to help keep homocysteine levels low (homocysteine is also associated with osteoporosis, and a recent study found that osteoporosis occurred more frequently among women whose vitamin B12 status was deficient or marginal compared with those who had normal B12 status.) Four ounces of scallops contains 33.3% of the daily value for vitamin B12.
In addition to their B12, scallops are a very good source of omega-3 fatty acids and a good source of magnesium and potassium, three other nutrients that provide significant benefits for the cardiovascular system. Omega-3 fats keep your blood flowing smoothly by preventing the formation of blood clots. Magnesium helps out by causing blood vessels to relax, thus helping to lower blood pressure while improving blood flow. Potassium helps to maintain normal blood pressure levels.
Ingredients (2 people)
- 12 scallops.
- 2 oranges
- 4 dried tomatoes
- 4 slices of pineapple
- Lettuce leaves (I also add spinach and rocket)
- Olive oil
- Balsamic Vinegar
- 1/2 teaspoon garlic paste
- Dijon Mustard
- Salt and pepper
- If scallops are frozen, defrost inside the refrigerator (no freezer) overnight or at least 8 hours before .
- Cut the pineapple slices into smaller pieces and mix with lettuce . The salad dressing is the mixture of 2 tablespoons of mayonnaise, 1 tablespoon of mustard, 1 tablespoon of balsamic vinegar and 2 of tablespoons of olive oil, all seasoned with salt and pepper to taste. Let it aside without mixing with the salad yet.
- To make the orange sauce: 1 orange, peeled and cut into small pieces , 4 chopped dried tomatoes , 1 tablespoon of balsamic vinegar, 1 tablespoon of olive oil, 1/2 teaspoon of garlic paste and the juice of 1 orange, seasoned with salt and pepper to taste.
- To cook the scallops first you should heat 2 tablespoons of olive oil in a pan, when hot, add the scallops and cook about 4 minutes each side, or until golden brown.
- Finally , place the dressing to the salad and sauce to the scallops and serve.
I hope you like it!!