1 lb large wild caught scallops
1 tbsp coconut oil
1 sweet onion, sliced
1 red bell pepper, julienned
1-2 tbsp curry powder to taste
3/4 can full fat coconut milk
Handful of fresh cilantro leaves
Juice of 1/2 lime
Sea salt and pepper to taste
Sriracha hot sauce to taste
Red pepper flakes
Heat coconut oil in a large skillet. Pat scallops dry and season with sea salt, pepper and curry powder. Add scallops to pan and sear on each side for approximately 1-2 minutes. Add onion and red pepper and sauté for 1-2 minutes. Add coconut milk, hot sauce and more curry powder, if desired.
Reduce heat and let simmer for 8-10 minutes or until liquid begins to thicken. Add cilantro leave and lime juice. Simmer 1-2 minutes and serve garnished with additional cilantro leaves, crushed red pepper flakes and lime wedges.
Health Benefits of Scallops
Scallops contain nutrients that can help promote cardiovascular health and give protection against colon cancer.
Sea scallops are an excellent source of cyanocobalamin or vitamin B12. Vitamin B12 helps in the formation of red blood cells and it necessary for the metabolism of carbohydrates, fats, and protein.
Scallops are rich source of omega 3 fatty acids, an essential nutrient for cardiovascular health. Omega 3 helps ease symptoms of premenstrual syndrome, slows the growth of cancerous tumors, helps prevents arthritis and helps combat skin disorders.
Scallops area good source of potassium and magnesium. Potassium is necessary for muscle contraction and magnesium is necessary for the proper function of muscles and nerves. It is also important for converting blood sugar into energy. Relaxation of blood vessels is associated with magnesium and thus it provides relief from hypertension.
Scallops are also a good source of selenium which helps neutralize the injurious effects of free radicals. Excessive accumulation of free radicals (which are by products of metabolism) weakens the immune system making it prone to diseases.