If you’re following an anti-inflammation diet you’re probably eating a lot of legumes and wild salmon or tuna, and making sure to eat dark leafy greens. But sometimes you want something special, something delicate that’s not served as often as other food choices; that something may be scallops. According to WHFoods.com this seafood mollusk is a good source of protein, high in vitamin B12, magnesium, potassium, and it is a good source for omega 3’s for fighting inflammation. It’s also loaded with tryptophan, and may help you have a better night’s sleep.
I served this simple dish a couple of weeks ago for some friends and they absolutely loved it. Be sure to serve it a lot of veggies and a big side of greens to make up for the pasta, something we eat exceptionally on an anti-inflammation diet. Another option is to serve the scallops over Quinoa, or Brown Rice Pilaf. However you serve them, I’m sure you’ll love this dish. (Serves 4)
Scallops, 1 pound
Whole wheat pasta, 1 pound
Olive oil, 1/3 to 1/2 cup
Garlic – approximately 11-12 cloves, peeled and minced
White vermouth or white wine, 1/3 cup
Parsley, 1/3 cup – finely chopped
Salt and black pepper Lemon – to garnish
1.) Get you water pan ready to cook the pasta. Fill a 8-quart pan with water, add 1 ½ teaspoons of salt. Bring it to a boil.
2.) Wash the scallops. You’ll notice a bump about a 1/3 inch square on the side of the scallop. This is the nerve. Gently tear it off and throw it out. Pat the scallops dry and salt and pepper both sides.
3.) Add the pasta and cook until it is at the al dente stage. And while it is cooking you will prepare the scallops.
4.) Pour 1½ tablespoons of olive oil into a wide bottom flat pan. Heat the pan on high until you see that the oil has lost its thickness. It will look more like water. Add the scallops to pan, turn down the flame to medium high, and sear. Turn them over as soon as you can, without having them stick to the pan. Remove the scallops from the pan and set them on a plate off to the side. They should be delicately browned on both sides. If they stuck to the bottom of the pan while you were searing them, you will probably need to wash your pan for the next step.
5.) Heat 1/4 to 1/3 cup olive oil. Add the minced garlic and stir, being careful not too burn it. It will turn a whitish color. Continue to cook one minute. Add the white wine, the scallops, and stir in 3/4 of a teaspoon of salt, and 1/3 of a teaspoon pepper. Remove from the heat, cover the pan and set it off to the side.
6.) Drain the pasta and place it in a bowl. Pour the scallops over the pasta add two-thirds of the chopped parsley and toss it all together so the sauce covers the pasta well. Sprinkle the remaining parsley over the top of the pasta.
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