This turns out to be such a colorful dish! Colorful food can tell you that you are consuming lots of phytonutrients. Phytonutrients are plant compounds. Phytonutrients decrease blood pressure and inflammation. Inflammation is the root of all disease. The antioxidants present in these colorful foods also help fight free radicals that can damage your tissues. Topped with DHA packed wild sea scallops and you’re supporting your brain, cognitive, and visual health as well!
- Red = supports prostate, urinary tract and DNA health, its antioxidants protect against cancer and heart disease
- Green = supports eye health, cardiovascular function, lung health, liver function, and cell regeneration
- Purple = supports heart, brain bone, arteries, and cognitive health, its antioxidants also fight cancer, promotes healthy aging, prevents cell damage
- Yellow = supports eye health, immune, and development
- White = support healthy bone structure, lymphatic and circulatory system, its antioxidants also fight heart disease and cancer
Seared Scallops with Sautéed Tomatoes and Mushrooms
Ingredients
- 4 Tablespoons Grassfed Butter, Ghee, Bacon Grease, or Organic Coconut Oil
- 1 pound of Wild Sea Scallops
- 2 Tablespoons Fresh Squeezed Lemon Juice
- 1 Large Organic Zucchini
- 1 Pint of Organic Baby Heirloom Tomatoes
- 1 Pint of Wild Mushrooms OR 1 Sliced Portobello Mushroom Cap
- 1/4 Teaspoon Fresh (if possible or otherwise dried) Organic Oregano
- 1 Teaspoon Fresh (if possible or otherwise dried) Organic Thyme
- 1 Tablespoon Fresh (if possible or otherwise dried), if dried 1/4 tsp. Organic Basil
- 1 Head Roasted Garlic
- Celtic Sea Salt
- Fresh Cracked Pepper
Instructions
- Spiralize zucchini
- Clean the mushroom cap, scoop out the gills and discard
- Squeeze lemon juice and 1 Tablespoon butter into skillet
- Add scallops and cook for 5-6 minutes on each side
- Remove from skillet and set in small bowl until the veggies are cooked
- Put remaining butter in a separate skillet and heat pan
- Add mushroom slices and tomatoes, cook for 3 minutes
- Add zucchini noodles and all of the herbs, roasted garlic, salt, pepper, and continue to cook for 4-5 minutes or until desired
- Plate your dish with the scallops on top!
Prep Veggies:
The following two parts ideally should be done simultaneously
Scallops:
Vegetable Portion:
Notes
**if you wish to have this be a meatless dish: substitute the scallops for an additional sliced portobello mushroom cap!
www.enlightenthislife.com
