Thai Sea Scallops with Toasted Pumpkin Seeds

Pumpkin Seeds
Pumpkin seeds pack a huge nutritional punch in a little package. They are a rich source of phosphorus, magnesium, manganese, and copper. About a handful also contains over 8 grams of protein and are loaded with essential fatty acids.

Curry Paste
Curry paste contains a mixture of ingredients that have beneficial properties. Turmeric, which gives curry paste its rich yellow color, is a strong detoxifier and cancer-fighter. While chili peppers, which gives curry paste its spicy flavor, acts as a stimulant for the digestive and circulatory systems and is rich in Vitamins A and C.

Thai Sea Scallops with Toasted Pumpkin Seeds (Serves 2)

Ingredients

• 6 each U-10 Wild-Caught Sea Scallops (ask for “dry” or “diver” scallops)
• ¼ cup crushed pumpkin seeds
• 2 tablespoon coconut oil or grass-fed butter
• Non-stick pan spray
• 2 teaspoons Thai red curry paste
• 1 tablespoon finely minced ginger
• 1 tablespoon finely minced garlic
• 1 teaspoon honey
• 1 can (13 to 14 ounces) unsweetened coconut milk
• 1 fresh lime
• 3 tablespoons chopped cilantro leaves
• Salt and pepper as needed

Preparation

• In a small sauce pan, add 1 tablespoon of coconut oil or grass-fed butter, then lightly sauté the ginger and garlic.
• Add the coconut milk and whisk in the red curry paste and honey.
• Bring to a boil, then simmer gently until the sauce slightly thickens.
• Set aside.
• Season the wild-caught scallops with salt and pepper.
• Dab the wild-caught scallops with the pumpkin seeds to form an even coating on the top and bottom.
• Spray the bottom of a small cast iron skillet with pan spray, then add the coconut oil or grass-fed butter.
• When the coconut oil or grass-fed butter is hot, place the wild-caught scallops inside and cook until the pumpkin seed crust is golden brown.
• Flip each wild-caught scallop over and repeat. This should take no more than 45 seconds on each side.
• Serve the wild-caught scallops immediately with several spoonsful of sauce.

Nutrition

Garnish the plate with fresh cilantro
Consider basmati rice as an excellent accompaniment for this dish.

Photographer: Carmen Troesser