Middle Eastern Scallops

The light heat of Tunisian spices balanced by the sweet-tart flavor of balsamic plus the crunch of green apples.



Harissa seasoning is a Tunisian spice mix made of red japone peppers, cumin, coriander, paprika, garlic, salt and caraway. The balsamic reduction gives a tart sweetness to balance the light heat from the spice. And the crisp apple provides a great crunch & it’s a textural & sour contrast to the smooth & sweet creaminess of the scallops. It took me 25 minutes to get it all cooked and on the plate (including the glaze & the asparagus). And what a pretty plate! Only 210 calories for 5-6 large scallops with the reduction. My plate (scallops, apple, brown rice, & grilled asparagus with dairy-free Hollandaise) came to 473 calories. (I’ve posted this easy Asparagus Hollandaise recipe before.... I usually prepare that right before serving since it only takes a few minutes & it should be enjoyed while still warm). Enjoy!


Harissa-Dusted Scallops with Balsamic Reduction & Green Apple Julienne


Ingredients • 1 pound large scallops (I fed 4 people) • 1/2 tsp each salt & pepper to pre-season the scallops • 1 tsp Harissa Seasoning • 2-3 tbsp brown rice flour • 1 green apple • 5 tbsp balsamic vinegar • 2 teaspoons honey (optional) &/or 2 tsp stevia granules • 1/2 teaspoon sea salt • 1/4 teaspoon black pepper • 1/2 teaspoon tapioca flour


Instructions 1. Heat 1 tbsp clean oil in a skillet. I use avocado oil because it has a high smoke point so it doesn’t burn easily. You want a very hot skillet to sear fish. 2. Season the scallops with salt & pepper. Dredge them lightly in a shallow plate of brown rice flour and then dust on both sides with harissa seasoning. 3. Place the scallops in the hot skillet, pressing lightly for about 2 minutes on each side. They should cook briefly to a light golden color. The brown rice flour gives them a nice crispiness over high heat. 4. In a small sauce pan, add the balsamic vinegar, honey, stevia, salt and pepper. Stir and simmer about 4 minutes. It should start to thicken while the scallops are cooking. To thicken the balsamic reduction further, add 1/2 teaspoon of tapioca flour while stirring into the mixture. 5. Julienne-cut the apple into match-stick size pieces. I keep the skin on the apple. 6. To plate, drizzle some of the reduction onto a plate, then place the seared scallops on top of that. Sprinkle the apple julienne onto the scallops & then drizzle with more glaze before serving.

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