Seared Honey Paprika Scallops
Serves 410 mins prep12 mins cook
A delightful dish featuring seared wild scallops with a honey paprika glaze accompanied by a dairy-free Alfredo sauce made with cashews and a side of garlicky spinach and mushrooms. This meal is versatile as you can substitute scallops with shrimp or other proteins. The creamy Alfredo sauce has a rich flavor base complemented by hints of garlic, onion, and miso.
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What you need
Instructions
1: Prepare scallops by thawing, drying, and seasoning with salt, pepper, and paprika; brush with honey. 2: Heat ghee or coconut oil in a cast iron pan over medium-high heat. 3: Sear the scallops for about 2 minutes per side in batches to avoid overcrowding. 4: Once cooked, remove scallops from the pan and set aside. 5: For the Alfredo sauce, soak raw cashews in boiling water for 10 minutes, then drain. 6: Add soaked cashews, onion powder, garlic powder, white miso, lemon juice, potato starch, tapioca starch, coconut milk, warm water, olive oil, mustard powder, salt, honey, and coconut aminos to a high-speed blender and blend until smooth. 7: Place the blended mixture on the stove over medium heat and whisk until thickened for 1-2 minutes; do not boil.View original recipe