Main Dishes

Pan-Seared Sea Scallops with Corn Puree

Pan-Seared Sea Scallops with Corn Puree - delicious, decadent, & low-calorie. Full of protein & flavor! With chorizo, cherry tomatoes, shallots & scallions.

For The Corn Puree:
4-5 ears of fresh corn
½ teaspoon salt
1 shallot, thinly sliced
1 cup chicken broth
2 tablespoons butter
A pinch of cayenne
¼ cup almond milk
2 tablespoons Olive Oil

For The Scallops:
1¼ pounds of medium-sized dry sea scallops (about 25)
3 ounces dry cured chorizo, chopped into small pieces
20 red & yellow cherry tomatoes cut in half
Scallions chopped
http://tasteandsee.com/pan-seared-sea-scallops-with-corn-puree-recipe/
See the full directions on my site
Nutritions

Calories
2423

Sodium
4857mg
202% DV

Fat
190g
293% DV

Protein
64g
128% DV

Carbs
47g
16% DV

Fiber
27g
109% DV

Marinated Taro Root

589

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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