I’m a self-described gluten-free vegan living with a family of happy, gluten-eating carnivores. In reality I actually eat some sea food as well as butter from grass-fed cows and eggs from cage-free, free-roaming chickens fed a 100% vegetarian diet. Gluten-free vegan is easier to say than gluten-free, dairy-free vegetarian who eats some butter and eggs. Complicated … huh? Coming up with recipes that we all enjoy can at times be a challenge. Especially since I’m new to the gluten-free, dairy-free way of eating. One of our favorite dishes so far is this easy recipe for Seared Scallops with Broccoli and Gluten Free Pasta. We all love it!
Ingredients:
1 pound large Scallops (remove any muscle, etc., from scallops and dry with a paper towel)
1 tablespoons Butter (we use grass-fed)
1 tablespoon Extra Virgin Olive Oil
2 – 3 cups fresh broccoli cut into bite size pieces.
1 12 ounce package gluten free spaghetti
Sea salt
Freshly ground pepper
Chopped fresh parsley for garnish
Directions:
- The trick: trying to make sure the three ingredients are ready and hot at the same time
- Cook pasta as directed on package to el dente stage then rinse and drain well
- Wash and steam broccoli until cooked but still firm
- In large skillet heat oil and melt butter. Heat until very hot but not burning
- Carefully add the scallops trying to keep them separate from each other
- Cook for two minutes without touching them; watch carefully checking the underside so as not to burn them
- After two minutes carefully turn each scallop over; cook for two more minutes
- Serve the seared scallops with the broccoli over pasta with a bit of butter; salt and pepper to taste
- Garnish with fresh chopped parsley
Enjoy!
- 1 pound large Scallops (remove any muscle, etc., from scallops and dry with a paper towel)
- 1 tablespoons Butter (we use grass-fed)
- 1 tablespoon Extra Virgin Olive Oil
- 2 – 3 cups fresh broccoli cut into bite size pieces.
- 1 12 ounce package gluten free spaghetti
- Sea salt
- Freshly ground pepper
- Chopped fresh parsley for garnish
- The trick: trying to make sure the three ingredients are ready and hot at the same time
- Cook pasta as directed on package to el dente stage then rinse and drain well
- Wash and steam broccoli until cooked but still firm
- In large skillet heat oil and melt butter. Heat until very hot but not burning
- Carefully add the scallops trying to keep them separate from each other
- Cook for two minutes without touching them; watch carefully checking the underside so as not to burn them
- After two minutes carefully turn each scallop over; cook for two more minutes
- Serve the seared scallops with the broccoli over pasta with a bit of butter; salt and pepper to taste
- Garnish with fresh chopped parsley
The post Seared Scallops with Broccoli and Gluten Free Pasta appeared first on Simple Sojourns.
