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Garlic, Lemon, & Caper Scallops

12/10/2019

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Scallops are an awesome addition to a healthy diet (as long as you do not have an allergy/issue with shellfish).  They are an excellent source of many vitamins and minerals including iron, magnesium, phosphorus, zinc, B12  and selenium.  They are particularly high in iodine containing 135 mcg/4oz serving, which is 90% of the RDI, and are rich in omega 3 fatty acids.  Consider buying frozen scallops unless you live close to fresh local sources.  Always remember to check the ingredients to make sure preservatives have not been added.  Ideally you will only see scallops, water, and salt listed!   

Ingredients:
Salted Butter, 2 tbsp
Scallops, 1 lb
Lemon Juice from 1/2 lemon
Capers, 2 tbsp
Dried Parsley, 1 tbsp
Directions:
  • Melt butter in a skillet over medium heat.  
  • Add garlic and capers and cook until garlic is slightly browned.
  • Place scallops and cook until internal temperature is just below 145•F.
  • Sprinkle with parsley and add juice from 1 lemon, continue to cook until internal temperature reaches 145•F.
  • Plate and enjoy!
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    Author

    Sarah Burnett obtained her M.S. in foods and nutrition and is a Registered and Licensed Dietitian.  She lives with her family on a small  pasture-based farm in the  mountains of north Georgia.  Working directly with her food has profoundly effected her views on nutrition and solidified her feeling that REAL, whole foods are essential in nourishing and repairing our bodies.  You can read more about her nutrition journey here.  Best of luck on your  whole food, whole body, approach to health!

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