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Bay Scallops with Snap Peas and Bacon

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $4.91 One serving costs about $4.91

$4.91 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 gluten-free,dairy-free,paleo,primal,gluten free,dairy free,paleolithic,primal,whole 30 lunch,main course,main dish,dinner
spoonacular Score:66%

Spoonacular Score: 66%

 

Bay Scallops with Snap Peas and Bacon might be just the main course you are searching for. This gluten free, dairy free, paleolithic, and primal recipe serves 2 and costs $4.91 per serving. One portion of this dish contains around 27g of protein, 13g of fat, and a total of 306 calories. 1 person were impressed by this recipe. Head to the store and pick up sea salt/pepper, diver caught bay scallops, coconut oil, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 62%, this dish is solid. If you like this recipe, you might also like recipes such as Seared Scallops with Snap Peas and Pancetta, Kung Pao Scallops with Snap Peas, and Noodles with Bay Scallops, Snow Peas, and Ginger Sauce.

Bay Scallops works really well with Pinot Noir, Chardonnay, and Chenin Blanc. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Adelsheim Pinot Noir (half-bottle) with a 4.8 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Adelsheim Pinot Noir (half-bottle)

With its broad array of origins and clones, this wine displays red aromas pf candied cherry, pomegranate and raspberry on the nose and the palate. In addition, one finds a light touch of brown spices likw nutmeg, cinnamon, all-spice. True to our house style, it is elegantly textured with seamlessly integrated, silky, polishedtannins. Pair it with salmon, ahi, veal, pork, poultry (think duck), beefor hearty vegetarian entrees.

» Get this wine on Wine.com

Ingredients

Servings:
2 slice
2 slice bacon
bacon
0.75 lb
0.75 lb diver caught bay scallops
diver caught bay scallops
0.5 tsps
0.5 tsps chili powder and paprika
chili powder and paprika
0.5 Tbs
0.5 Tbs coconut oil
coconut oil
2 cloves
2 cloves garlic
garlic
1
1  orange (juice)
orange (juice)
some
some sea salt/pepper
sea salt/pepper
0.5 lb
0.5 lb sugar snap peas
sugar snap peas
1.5 tsps
1.5 tsps balsalmic vinegar
balsalmic vinegar
2 slice bacon
2 slice
bacon
0.75 lb diver caught bay scallops
0.75 lb
diver caught bay scallops
0.5 tsps chili powder and paprika
0.5 tsps
chili powder and paprika
0.5 Tbs coconut oil
0.5 Tbs
coconut oil
2 cloves garlic
2 cloves
garlic
1  orange (juice)
1
orange (juice)
some sea salt/pepper
some
sea salt/pepper
0.5 lb sugar snap peas
0.5 lb
sugar snap peas
1.5 tsps balsalmic vinegar
1.5 tsps
balsalmic vinegar

Equipment

slotted spoon
slotted spoon
frying pan
frying pan
slotted spoon
slotted spoon
frying pan
frying pan


Instructions

  1. Dice bacon and add to hot pan, cooking until slightly crisp. Remove with a slotted spoon and reserve.
  2. Add peas and a sprinkle of salt to the pan and cook in the bacon fat until tender (about 8 minutes) adding garlic and orange zest in the last 2 minutes of cooking.
  3. Mix in cooked bacon, then remove mixture from pan and set aside, covered to keep warm.
  4. Add rendered pork fat/coconut oil to pan. Bring to medium high heat.
  5. Sprinkle scallops with salt, pepper, and paprika and add to hot pan, working in two batches if needed (dont overcrowd them in the pan).
  6. Cook for 1-2 minutes per side, being careful not to overcook scallops. They are done when they turn from translucent to milky white. Remove from pan and cover to keep warm.
  7. Add orange juice, balsalmic vinegar, salt, pepper, and chili powder to pan.
  8. Stir and reduce until you achieve a thick sauce (you can add a few chili flakes if you like it spicy).
  9. Drizzle over peas and scallops and dive in!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.91
Ingredient
2 slices bacon
¾ pounds diver caught bay scallops
½ teaspoons chili powder and paprika
½ Tbs coconut oil
2 cloves garlic
1 orange (juice)
½ pounds sugar snap peas
1.5 teaspoons balsalmic vinegar
Price
$0.57
$6.80
$0.06
$0.11
$0.13
$0.12
$2.01
$0.02
$9.82

Nutritional Information

Quickview
305 Calories
26g Protein
13g Total Fat
18g Carbs
20% Health Score
Limit These
Calories
305k
15%

Fat
13g
21%

  Saturated Fat
6g
38%

Carbohydrates
18g
6%

  Sugar
7g
8%

Cholesterol
55mg
18%

Sodium
1022mg
44%

Get Enough Of These
Protein
26g
54%

Vitamin C
83mg
102%

Phosphorus
671mg
67%

Vitamin B12
2µg
42%

Selenium
27µg
39%

Vitamin A
1506IU
30%

Vitamin K
29µg
28%

Vitamin B6
0.43mg
21%

Folate
84µg
21%

Potassium
704mg
20%

Manganese
0.38mg
19%

Iron
3mg
18%

Vitamin B1
0.28mg
18%

Magnesium
72mg
18%

Vitamin B3
2mg
15%

Zinc
2mg
15%

Vitamin B5
1mg
14%

Fiber
3g
13%

Vitamin B2
0.15mg
9%

Copper
0.17mg
8%

Calcium
71mg
7%

Vitamin E
0.81mg
5%

covered percent of daily need

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