Monday, August 12, 2013

Pan-Seared Scallops and Peaches with Cauliflower Sweet Potato Puree

I wouldn't normally post two recipes in one day, but this was too good not to share with the world immediately. Michael and I have been dreaming of one day opening our own paleo restaurant, and this was one of our imaginary dish ideas. Because this dish requires that multiple things be cooked at once (and because he cooks scallops like a master chef), I had Michael cook the scallops while I cooked the peaches. If you have someone to help you, take advantage of it.

*Serves 2*

8 Large sea scallops
1/2 Small head cauliflower
1 Small sweet potato, peeled
1 Large peach
2 Tbsp Chopped fresh basil
3 Tbsp Unsalted butter
1 Tbsp Olive oil
1 tsp Lemon juice 
2 Tbsp Balsamic vinegar
1/8 tsp Nutmeg
1/8 tsp Cinnamon
Coarse salt and pepper to taste

Chop the sweet potato and cauliflower and boil in a large pot of water for approximately fifteen minutes (until tender). While those boil, set the scallops out on a plate and pat dry with a paper towel. Season with salt and pepper and allow to sit and warm to room temperature. Drain the water from the cauliflower and sweet potatoes and place them into a food processor along with the nutmeg, cinnamon, basil, salt, and two tablespoons of the butter. Blend thoroughly and set aside, keeping covered. Cut the peach in half and remove the pit, then slice into small wedges. In a pan on medium heat, melt the remaining tablespoon of butter and add the peach slices. At the same time in a separate pan, heat the olive oil to its smoke point and place the scallops in the pan. Let them sit for three minutes without touching or moving them; do not be afraid of burning! Flip the scallops and allow the other side to brown for three minutes. Flip the peaches after this and allow to brown slightly. After the three minutes, add lemon juice to the scallop pan and remove from heat. Plate the puree and place four scallops in a row on top of it. Place peach slices between each of the scallops on top of the puree. Return the scallop pan to the heat and deglaze with the balsamic vinegar, stirring continuously until it thickens slightly. Drizzle the balsamic reduction over the scallops with a spoon and serve.

Bacon Egg Salad Avocados

Growing up, my mom's egg salad sandwiches were always one of my favorite foods. They were easy to make, filling, and totally delicious. Minus bread, egg salad can still be awesome...especially when combined with bacon and stuffed into an avocado.

*Serves 2*

2 Avocados
4 Hard-boiled eggs
2 Tbsp Onions, diced
2 Tbsp Coconut milk or Heavy cream
3 strips Bacon
1 pinch Stevia
1/4 tsp Paprika
Coarse salt to taste

Cook the bacon in a pan on medium heat until crispy. Set aside. Cut the avocados in half and scoop out the centers so that the hole from the pit is expanded. Slice a small portion off of the rounded bottom of each avocado so that they sit level on a plate. Chop the hard boiled eggs and combine well in a bowl with the coconut milk or cream, onions, stevia, paprika, and salt. Crumble the bacon and mix in thoroughly. Spoon the mixture into the avocado halves and season with a pinch of paprika.