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Peach and Ginger Scallops

June 30, 2012

It’s been a while since I made this, but I never got around of posting it. So here it is! It was quite different, but very tasty, and a great and alternative way of serving scallops. The dish mixes sweet and spicy flavors with the mildness of the scallops, and it’s a really great result. The recipe is from Loren Cordain’s cookbook “The Paleo Diet Cookbook”.

You need:

  • 2 tablespoons extra virgin olive oil
  • 1 large shallot, minced
  • 1 tablespoon freshly grated ginger root
  • 2 large peaches, peeled, cored, and coarsely chopped
  • 2 pounds sea scallops
  • juice from 1/2 lime

Preparation:

1. Heat 1 tablespoon of the oil in a cast iron skillet om medium flame. Add shallot and cook for 2 minutes. Combine with ginger and stir for half a minute.

2. Please peaches in skillet and continue cooking for 3 minutes, stirring at the halfway point. Remove peach mixture and place in a small bowl. Cover to keep warm.

3. Add the remaining tablespoon of oil to the skillet. Place scallops in a single layer and cook for four to six minutes, turning once. Return peach mixture to pan, covering scallops evenly. Remove from heat and drizzle with lime juice.

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From → Recipes

2 Comments
  1. houseofherby permalink

    That looks lovely! Do you recommend 3mins of heat for each side when cooking scallops? I’m going to try them soon!

  2. ScandinavianFemme permalink

    4 to 6 minutes, turning once halfway through! But check them first, depends how thick they are… A good tip is to put a cover on the pan so that the heat is more concentrated… good luck đŸ™‚

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