AIP ROAST SCALLOPS WITH CITRUS

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Prep Time: 5

Cook Time: 20

Total Time: 25

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: people

Calories: 248kcal

Serves 2/ Prep time: 5 minutes / Cook time: 20 minutes

Seafood is one of the highlights of any autoimmune restrictive diet because it's an ingredient that really shines with just salt, olive oil, and fresh lemon. Plus, it's a great source of omega-3s, which are anti-inflammatory. In this recipe, it's best to find the large scallops because that way you can achieve some browning whereas the small scallops will cook too quickly to develop any color.

Ingredients

▢ 16 large sea scallops approximately 2 pounds
▢ 2 tablespoon avocado oil or olive oil
▢ Sea salt to taste
▢ 1 small orange zested and juiced*
▢ 1 small lemon juiced
▢ 1 tablespoon fresh ginger grated finely then squeezed for juice*
▢ Fresh tarragon or parsley finely sliced for garnish

Instructions

Roast the scallops. Preheat the oven to 425F. Pat the scallops dry with paper towels and put them in a bowl. Toss with oil and a couple pinches of salt. Place coated scallops on a sheet tray in a single layer with some room between each scallop. Roast until slightly golden on top, about 20 minutes.
Garnish and serve. In a small bowl, combine the orange zest and juice, lemon juice, and ginger juice. Spoon over the scallops and serve with fresh tarragon or parsley.

Notes

Zesting: Use a microplane and be sure to avoid scraping too deeply (the white pith layer is bitter). You only want to include the orange zest in this recipe.

Juicing ginger: Ginger can have a hair-like texture that’s pretty off-putting. The trick to getting juice from a small quantity of ginger is to use a microplane or finely grate over a sheet of parchment for easy lifting. Hold the finely shredded ginger between your fingers and squeeze. Even a few drops of ginger is potent.

Nutrition