Porcini Dusted Sea Scallops With Tomato Relish

Seafood in general is a great source of healthy, low fat protein, and although I try to include seafood into our weekly menu as much as possible, I do prefer some types of seafood over others. Sea scallops are a particular favorite for my family and I love to simply sear them and then serve them with a squeeze of lemon juice. Looking to try something different with my scallops recently, I decided to lightly dust them with dried porcini mushroom powder, sear them, and then serve them with just a little fresh tomato relish. They were cooked perfectly, and really quite delicious! You wouldn’t think that porcini and scallops would be a good mix, but the porcini actually seems to bring out the sweetness of the scallops. I chose thyme as my fresh herb of choice for the tomato relish to compliment the porcini flavor.

 
Why Healthy

  • Scallops are actually a very good source of a very important nutrient for cardiovascular health, vitamin B12, omega-3 fatty acids, a good source of magnesium, and potassium, three other nutrients that provide significant benefits for the cardiovascular system.
  • Tomatoes are rich in Lycopene, vitamin C, potassium, iron, and fiber.

 

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Porcini Dusted Sea Scallops With Tomato Relish

Sea scallops with a twist!

Yield: Serves 4

Prep Time: 10 mins

Cook Time: 6 mins

Ingredients:

12 Large Sea Scallops
2 Tablespoons Dried Porcini Powder (See Note Below)
3 Tablespoons Olive Oil
Salt & Pepper To Taste
6 Ripe, Plum Tomatoes
1 Clove Garlic, Peeled And Minced
1 Tablespoons Olive Oil
Salt & Pepper
Teaspoon Chopped, Fresh Thyme

Directions:

Cut the tomatoes in half, cutting away the core end.
Carefully squeeze the tomatoes to remove most of the seeds trying not to damage the pulp.
Cut the tomatoes into a small dice (1/2 inch pieces) and place in a bowl.
Add the garlic, olive oil and thyme, and then season with salt and pepper.
Mix well and set aside.
Lightly pat the scallops dry, and sprinkle on some of the porcini powder on both sides.
Heat the oil in a heavy frying pan until it is sizzling and just beginning to turn light brown.
Add the scallops, and cook on medium high heat for about 3 minutes on each side.
The scallops should have a light, crisp outer crust, but remain tender inside.
Once they have all been cooked, place three scallops on each plate with a little of the tomato relish on top to serve.

 

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