AIP Paleo Scallop Salad
Cook Time 15 minutes
Serving Size for 1 person
The other day I felt like eating scallops for lunch but didn’t feel like making a big production in the kitchen. Consequently, this salad was born as a quick recipe that can be eaten at any time of the day. There are many variations for how you can make this salad. Below is just the basic guideline and ingredients.
4 medium sized wild caught scallops (I buy mine from Whole Foods)
3-4 cloves of garlic chopped
2 tbsp of cooking oil (coconut, avocado, olive)
Half a lemon
¼ cup cilantro chopped
¼ cup shredded carrots
4 shredded basil leaves
Half of a ripe avocado
1 ½ cup to 2 cups of fresh butter lettuce or arugula
2 tbsp of fresh sauerkraut or kimchi
1 tsp salt
1 tbsp organic capers (optional)
¼ cup of bean sprouts (optional)
¼ cup green onions (optional)
Heat a pan to medium high heat. First place your oil in the pan with the chopped garlic for 1 min as the pan heats. Once the pan is hot, sprinkle the cilantro in and spread your scallops a couple inches apart. Let scallops cook for roughly 3-4 minutes on each side. Once the scallops are in the pan sprinkle some salt and lemon into the pan. If you choose to add capers, this is the time to throw them in. The goal is to marinate your scallops in this lemon garlic sauce while they cook. You will use this oil as your salad dressing after the scallops are through cooking.
You may want to prep your salad while cooking the scallops. Place your salad leaves, shredded carrots, basil, avocado, and sauerkraut in a bowl and lightly toss. Depending on what I have in the fridge, sometimes I add some green onions or bean sprouts to the mix. Once your scallops are done cooking place them on top of your salad, pouring the cooking sauce onto the salad as a form of dressing. Toss together and there you have it, a really tasty AIP Paleo friendly salad!