Before you know it the holiday season will be upon us and we’ll all have lots of opportunities to cook for friends and family – most of whom are not restricted by the Auto Immune Protocol. We may be happy with meat and veg and big mugs of bone broth, but our norm isn’t very festive and let’s face it, seems a little odd to the outside world.
So, whether it’s a quiet dinner for two or a Christmas dinner for twenty these “Seared Scallops with Pear, Kale and Maple Cranberry Glaze” fit the bill as an appetizer or starter that is both festive and special.
Plus, as an added bonus, scallops are quick and easy to cook, are impressive when served and are one of the healthiest foods out there. They are high in protein and vitamin B12 and low in calories. They also provide you with magnesium and potassium, plus like other seafoods they are rich in omega 3. Pair these tasty little sea critters with the iron, calcium, vitamin A and vitamin C of Kale and the antioxidants of cranberries and this starter packs a healthy punch.
Seared Scallops with Pear, Kale and Maple Cranberry Glaze
Time: 10 minutes if the glaze is ready
– 2 cups of chopped kale leaves – massage them with a drizzle of olive oil and 1/4 t sea salt –
this just means to rub the oil and salt into them which makes them start to wilt
– 1/2 pear cut into thin pieces (pieces should be 1/2 rounds so they can be fanned out)
– 4 medium scallops
– 1/2 T bacon grease (or other fat)
– 1 1/2 T of ‘Maple Cranberry Glaze’
– spring onion for garnish
– make dressing (see below)
– chop and massage the kale leaves and place 1/2 on each plate
– place 4-5 thin slices of pear on top of the kale and fan out
– heat the bacon grease or other fat in a skillet on a medium heat
– pat the scallops dry and sprinkle with sea salt
– place the scallops in the hot pan – they should sizzle
– cook for 2 minutes, then flip (they should release easily from the pan) and cook about 2- 21/2 minutes. You can tell that scallops are done when they are firm to the touch but still slightly soft. Be very careful not to overcook scallops as they can become tough.
– carefully place 2 scallops on top of the pears
– drizzle each plate with about 2 t of the ‘Maple Cranberry Glaze’
– garnish with a piece of spring onion
Maple Cranberry Glaze
Time: 20 minutes to cook + time to cool before using – make the day before
– 1 cup fresh cranberries
– juice of one mandarine orange (or small naval orange)
– 1 1/2 T maple syrup
– bring cranberries, orange juice and about 1/4 cup water to a boil and simmer until berries burst and soften
– let cool
– add in maple syrup and blend the mixture (immersion blender works well)
– store in a jar in the fridge for a week