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Seared Scallops with Beet Pasta, Turkey Sausage and Avocado
An elegant, healthy dish with an amazing array of flavors. Perfect for a special date Nutrition (per serving) Carbs: 42 g Fiber: 19 g Net carbs: 23 g Calories: 937 Cal Ingredients (per serving) -2 medium beets -2 small turkey sausage links (found in the frozen aisle at the grocery store) -4 jumbo scallops -½ tablespoon butter -1 medium avocado -½ oz lemon juice -1 oz fresh herbs (any available, such as basil, rosemary, thyme, oregano) -2 tablespoons olive oil -3 tablespoons balsamic vinegar -5 tablespoons Greek cream cheese Instructions 1) Dice the avocado 2) Using a spiral slicer (such as the ones shown here), slice 1.5 beet into strands with the thickness of angel hair pasta 3) Make the beet mousse: in a food processor, place 0.5 beet and puree on high setting. Add olive oil slowly as the beets are being pureed. Add the balsamic vinegar while the beets are being pureed. Add the Greek cream cheese and continue pureeing until the mouse has a creamy consistency 3) Shred the fresh herbs manually into small pieces 4) Thaw the turkey sausages, and sauté in a medium saucepan with spray vegetable oil until slightly blackened on the outside 5) In a medium saucepan, melt the butter on medium heat. Place the scallops in the pan and cook for approximately 2 minutes on each side. Scallops should be cooked thoroughly all the way through, but not overcooked. 6) While the scallops are searing in the butter in the saucepan, sprinkle the shredded fresh herbs, and pour the lemon juice over the scallops. 7) Take the scallops off the stove, place them on top of a bed of beet pasta. Serve with the avocado and turkey sausages on the side. Apply beet mouse on top as desired. |