Sea Scallops, Bacon, Asparagus and Roasted Red Peppers

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I meant to get this up last week, but my in-laws were in town, I was in Pismo Beach for Mind Body University, and the ocean view kept drawing me away from the computer… However, like the Titanic taught us 101 years ago, “Better late than never.” Or, maybe it was, “Better on-time than late…”

As I’ve expressed before, I love sea scallops. They are a food that NEVER finds it’s way into my garbage can. This video shows a quick and dirty preparation that looks good and tastes better.

There are a lot of amazing things happening in the coming weeks, so stay tuned to the site. I’ll do my best to post as much interesting content as possible. And, I think what I have on my schedule is going to be interesting…

Good luck to all participating in the CrossFit Open. As we enter the last week, I want to encourage you to pay close attention to your diet. Make informed decisions and be prepared to crush 13.5 when the time comes!

Have a great day, earn your shower and don’t be a fool.

Oh yah, and be sure to, “Keep It Paleo!

Your Pal,

Paleo Nick

Sea Scallops, Bacon, Asparagus and Roasted Red Peppers

Ingredient List:

  • 5 large sea scallops, 10-20 size, side muscle (“foot”) removed
  • 8-10 asparagus spears, blanched
  • 3 slices bacon
  • 1 red bell pepper, roasted over open flame, seeded, peeled and julienned
  • Kosher Salt

Preparation Instructions:

  1. Heat a 14” cast iron skillet over medium-high heat until approximately 350°F. 
  2. Cook bacon until crisp, remove from pan and leave rendered fat for cooking scallops. 
  3. Dry scallops on both sides with paper towels. Season top side with salt and place, seasoned side down into rendered bacon fat. 
  4. Season the top side with salt and cook for 2 minutes ensuring that there is fat between the surface of the scallop and the pan (like I do in the video). 
  5. Turn scallops over and move them all to one side of the skillet. 
  6. Add asparagus and roasted red peppers to the other half of the pan. 
  7. When scallops have cooked for 1-2 minutes, remove them to a plate. 
  8. Continue to cook asparagus and peppers until hot, then remove and plate. 
  9. Place half of the asparagus facing one way on the plate and the other half facing the opposite way (so that the tips point away from each other). 
  10. Break pieces of bacon in half and place them evenly over the asparagus (eat the sixth piece). 
  11. Place one scallop over each piece of bacon and then distribute red peppers between each scallop. 
  12. Share with your friends and enjoy! 

“Keep It Paleo!”

Zone Breakdown:

Protein:(6)

We have 6 total blocks of protein in the recipe. 5 of the blocks are coming from the sea scallops and one block from the bacon.  We have about ½ pound of sea scallops we are using, or about 8oz. We know that 1.5oz equals one block, so therefore that gives us about 5 blocks form the sea scallops. Additionally we have three slices of bacon and our easy math on this says that 3 slices equals about 1 block giving us a total of 6 protein blocks.

Carbohydrates:(1.5)

We get about ½ block from our pepper.  We know that 2 cups of peppers equals one block and that usually comes from about two peppers, so using just one gives us that ½ block.  Additionally we have 8-10 asparagus.  Asparagus vary in stem size so we can say that on average somewhere between 8-12 stems gives us one block, so we will count this as one whole block giving us 1.5 carb blocks.

Fats:(0)

We have no added fats to this recipe.

Balancing Act:

This is a great little snack that is heavy on the protein side, so if this is going to be your meal, make sure you add some extra carbs and fats throughout the day to balance it out.

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