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Scallop and Mash Breakfast Bowl with Citrus Shallot Broth

Scallop and Mash Breakfast Bowl with Citrus Shallot Broth

Scallop and Mash Breakfast Bowl with Citrus Shallot Broth
Cook time
Total time
Recipe type: Breakfast
Cuisine: Whole30, Paleo
Serves: 2 servings
  • Pan Seared Scallops
  • 6-8 scallops
  • 1 tablespoon grape seed oil
  • Italian seasoning
  • cayenne pepper
  • salt
  • pepper
  • optional: 2 fried eggs
  • Citrus Shallot Broth
  • 1 shallot
  • 1 clove of garlic
  • juice of 1 large orange
  • 1 teaspoon lime juice
  • ⅛ teaspoon pepper
  • ¼ teaspoon salt
  • ¼ cup chopped parsley
  • water (optional)
  • Sweet Potato Avocado Mash
  1. In a food processor add orange juice, shallot, lime juice, parsley and garlic and pulse until minced. Set aside mixture.
  2. IMPORTANT: Wrap scallops in a paper towel and lightly squeeze. Continue to pat dry until you get rid of excess moisture.
  3. Generously season scallops with salt, pepper, cayenne, and Italian seasoning. Using a cast iron or stainless steal skillet, heat stove to high and add in grape seed oil. When the oil is hot and slightly smoking add in the scallops and let them cook unbothered for 2-3 minutes. The exterior should be golden brown.
  4. Flip scallop to the other side and let brown for 1 min. Remove scallop from skillet and place on a paper towel.
  5. In same pan, on medium high heat add the shallot mixture and use a wooden spoon to scrape the seasoned bits from the bottom of the pan.Taste. If needed, add 1 teaspoon of water at a time, until you reach your desired consistency. Bring broth to a simmer. Add additional salt and pepper to taste. Serve scallops immediately with the broth and over sweet potato and avocado mash. To really take it over the top add a fried egg.



Posted on

June 18, 2016

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