MoroccanSpiced_Scallop_with_Lentil_Tabbouleh.jpg

Moroccan-Spiced Scallop with Lentil Tabbouleh

Moroccan-Spiced Scallop with Lentil Tabbouleh Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 Tbsp. organic extra virgin olive oil
  • 1 c. organic lentils (try Eden)
  • 2 tsp. organic ground ginger
  • 1 medium organic tomato, diced
  • ½ tsp. organic ground coriander
  • ¼ c. organic lemon juice
  • ½ tsp. organic ground cumin
  • 1 pound Patagonian sea scallops
  • 2 c. fresh organic parsley, finely chopped
  • 2 cloves organic garlic, chopped
  • 1 medium organic cucumber, peeled and diced
  • 2 tsp. organic avocado oil
  • ¼ tsp. Celtic sea salt
Instructions
  1. First, combine the salt, ginger, cumin and coriander.
  2. Sprinkle seasoning mixture over scallops to coat.
  3. Heat a medium safe nonstick skillet over medium heat. Add the avocado oil and heat until shimmering.
  4. Add the scallops and cook 2-3 minutes, turning once. Remove from heat and cover to keep warm.
  5. Place the lentils, parsley, cucumber, tomato, lemon juice, and garlic in a medium non-reactive bowl.
  6. Mix well to combine.
  7. Divide lentil mixture among plates, top with scallops and serve.
 

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Nutrient Information Per Batch

1076.09 kcal Calories, 385.9 mg Calcium, 75.14 g Carbohydrate, 149.82 mg Cholesterol, 43.19 g Total Fat, 23.46 g Fiber, 17.29 mg Iron, 437.21 mg Magnesium 3570.31 mg Potassium, 100.87 g Protein,107.91 mcg Selenium, 1865.74 mg Sodium, 12.21 g Sugars, 8.87 mg Zinc, 5.63g Saturated fat, 0 trans Fat, 27.76 g Monounsaturated fats, 6.02 g Polyunsaturated fats, 11547 IU Vitamin A, 1.46 mg Vitamin B6, 6.95 mcg Vitamin B12, 228.47 mg Vitamin C, 0 IU Vitamin D, 5.99 Vitamin E, 2013.02 mcg Vitamin K, 668.66 mcg Folate,0.64 mg Vitamin B1(Thiamin),9.9 mg Vitamin B3(Niacin),0.65 mg Vitamin B2(Riboflavin), 3164.79 mcg Lycopene, 6867.8 mcg Lutein and Zeaxanthin, 0.39 g ALA, 0.41 g EPA, 0.49 gDHA,1515.52 mg Phosphorous, 2.04 mg Manganese, 140.31 mcg Alpha carotene, 6699.41 mcg Beta carotene, 46.55 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Corn
  • No Yeast
  • No Peanuts
  • No Tubers
  • No Grains
  • No Molds
  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Gluten
  • No Nuts
  • No Soy
  • No Dairy
  • No Poultry

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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