Scallops and Creme Brulee Bananas

prep time:: 10 min
total time:: 20 min

Makes 2 servings

This recipe looks like it would be really complicated to prepare, but it’s honestly not. I promise. Scallops are a wonderful source of Omega-3 fatty acids and bananas are very low in Saturated Fat, Cholesterol and Sodium. They are also a good source of Dietary Fiber, Vitamin C, Potassium and Manganese, and a very good source of Vitamin B6. I’ve promised to keep these recipes simple so you can serve this as an appetizer, a main course, or as a dessert. No really, as a dessert course. Everybody has seen a bad scallop and they are either overcooked or not fresh. When you go the the store to buy any seafood, ask to smell it. Seriously. The fish guys will gladly let you smell it or grab you something from the back because they know that you know what you are doing. If your fish smells like nothing or a slight saltwater smell, it’s fresh. If it smell like anything that’s fishy, throw it back!

ingredients

6 U-10 Scallops (U-10 a designation of size and approximate number per pound)
Canola oil
Salt and Pepper
2 Bananas, organic
2 teaspoons white sugar

directions

1
This can be served with two scallops as an appetizer or with three for an entree. You can plate the scallops on lettuce, kale, or I used a brussel sprout leaf from the garden. On top of wild rice or couscous would also be awesome.
2
On the stove, heat a pan to medium. The trick to the color on scallops is to put them between sheets of paper towels to absorb some of the surface moisture. Fifteen minutes will do. Lightly salt and pepper scallops. Add about a teaspoon of canola oil to the pan and add your scallops. After about three minutes, flip the scallops and lower the heat to low. Cook for about another three minutes then remove from heat. Remember to touch the scallop once you flip it to check for doneness. It will start to firm up as soon as it’s done.
3
The recipe for creme brulee bananas is above. You can do these before you put the scallops in the pan. The sugar will be brittle like the top of a creme brulee. Enjoy.

Source: Food Medic