Some times I just need to clear my head. Especially with the current climate with Momster! The best way for me to do that is in the kitchen to fuel my body with healthy food that tastes delicious. I love cooking. I love keto. I love taking care of my man in the kitchen! Sooo I decided to share how I really got into it yesterday! I referred to the ‘Ol Farmers Almanac and realized it was a baking day. Carpe diem bitch!
- Prosciutto Wrapped Sea Scallop appetizer
- Sea Scallop Chorizo Portobello Pizzas
- Side salad
Fiancé and I went to the flea market over the weekend. There’s a great seafood vendor there! We racked up on some amaze seas scallops. I freaking love sea scallops!!
Ingredients for the Evening
- half pound sea scallops
- Salt and Pepper
- 2 tablespoon unsalted grass-fed butter
- 2 portobello mushrooms
- 1/4 cup No Sugar Added Tomato Sauce
- 3-4 chorizo slices
- 2-3 slices fresh mozzarella
- 1 roma tomato sliced
- hemp oil
- fresh lemon basil from my garden
- 8 slices Prosciutto
- 1 tablespoon coconut oil
- 2 cups baby spinach
- 2 cups baby arugula mix
- 1/8 cup carrot matchsticks
- 1/4 yellow bell pepper chopped
- 1 tablespoon hemp seeds
- 1 tablespoon nutritional yeast flakes
- No Sugar Added Salad Dressing
Sea Scallop Chorizo Portobello Pizza
Heat the oven to 375º
Wash the scallops and pat them dry with a paper towel.
Quarter 2-3 scallops for the pizzas and set the rest aside in the fridge for later.
Sprinkle the quartered scallops with Salt and Pepper.
Melt 1 tablespoon of butter in a pan over medium low heat.
Add quartered scallops to pan.
Cook for a minute or so before you flip them with tongs. If you find they’re sticking add a teaspoon of water to the pan to loosen them before continuing.
Cook scallops slowly over medium low heat. Basting them in the butter and juices starting to form. Before removing from the pan, add another tablespoon of water, scrape all that goodness up to braise the scallops and give them a nice brown color. Then set them to the side. I’m AM NOT A PROFESSIONAL THESE TERMS MAY NOT MAKE SENSE!
Prep portobellos for pizzas. Rub with a damp paper towel. Cut off the stem. Gut the inside with a spoon.
Drizzle Olive oil on portobellos and sprinkle generously with salt and pepper.
Spoon Tomato Sauce on mushroom.
Top with chorizo slices.
Place cooked quartered scallops.
Top with Mozzarella slices
Garnish with tomato slices, place rest of slices aside for salad.
At this time I placed the prepared pizzas back in the fridge while I started on the appetizer.
To cook them:
Place portobellos on a rack over a rimmed baking sheet. so that the mushrooms don’t bake in their juices.
Bake for 15-20 minutes. Base it off your oven and the size of the portobellos.
Remove from the oven garnish with fresh chopped lemon basil, drizzle with hemp oil and sprinkle salt and pepper.
Prosciutto Wrapped Sea Scallop
Heat oven to 425º
Line a baking dish with parchment paper.
Bring scallops back that were set aside from before.
Stack the prosciutto.
Slice in half length wise.
Using coconut oil as paste, wrap each scallop in the strips of prosciutto. and stand them up in the baking dish.
One they were all assembled I placed back in fridge until it was time to cook them.
Before placing in the oven, melt butter and pour over scallops.
Bake for 20 minutes.
Flip Bake for another 10 minutes.
Place all other ingredients in a bowl. Mix with your fav dressing!