Seared Scallops

Serves 4 Prep time and Cook time about 10-15 minutes

Ingredients

12 large scallops (usually you will get 12-15 of them in a pound (450g))

2 TBSP (30g) coconut oil, clarified butter or canola oil (must be a high heat oil)

Salt and pepper to taste

Instructions

1. Pat the scallops dry to remove any excess moisture. Remove the tough muscle along the side of the scallops, if present.

2. Heat a fry pan to medium-high heat and add the oil, while it is heating season the scallops with salt and pepper.

3. Once the oil is hot, place the scallops in the pan and turn the heat all the way up to high.

4. The scallops are ready to flip when they start to cook up the sides and turn an opaque, the bottoms should be a nice golden brown.

5. Flip them over and turn the heat down to medium.

6. The scallops are cooked when you can see a ¼ inch on the top and bottom has turned opaque.

Pomegranate Glaze

Serves 4 Prep time 5 minutes Cook time 30-50 minutes

Ingredients

2 cups pomegranate juice

1 TBSP (21g) agave nectar or honey

1-2 TBSP (15-30g) lemon juice (the other half from the braised chickpea recipe)

1 cinnamon stick/* optional*

3 cardamom pods/* optional *

1. Place all ingredients in a saucepan over medium-high heat, bring to a boil and reduce heat to medium low and cook until mixture has reduced to about a ½ cup-it should have a syrup consistency.

2. Remove (if used) the spices and discard them.

3. Allow to cool before covering and storing in the refrigerator for up to 6 months

Serve scallops with the braised chickpeas, garnish with pomegranate glaze and fresh pomegranate arils if available

Coconut Braised Chickpeas w/ Spinach & Sun-Dried Tomatoes

Adapted from Rouxbe.com

Serves 4 Prep time 15 minutes Cook time- 35 minutes

Ingredients

1 TBSP (15g) oil of choice

1 yellow onion (medium size), diced

4 cloves garlic, minced

1 TBSP (6g) ginger, minced

½ cup (32g) sun dried tomatoes, reconstituted and drained

1 lemon, large, zested and juiced- divided in half

½ tsp (1.5g) of red pepper flakes

1 can chickpeas (15.5 ounce/439g), drained and rinsed

5 ounce (142g) fresh baby spinach

1 can coconut milk (13.5 ounce/400ml)

Handful of fresh, chopped cilantro

Salt and pepper to taste

Instructions

1. Once the onions are sweated, you will be adding ingredients quickly so be sure they are available. Have all ingredients prepared- chop onion and cilantro, mince ginger and garlic, chickpeas are drained and rinsed, coconut milk opened, lemon is zested and juiced, sundried tomatoes ready to use and spinach washed and chopped (if using bunched spinach).

2. Sweat the onions in the oil on low to medium heat for about 7-10 minutes. Add a pinch of salt.

3. Add the garlic and ginger and continue to stir on low- medium heat for about 2 minutes.

4. Add the sundried tomatoes, chili flakes, and ½ the lemon zest, let it cook for another minute or two.

5. Add the chickpeas, stir to coat in the tomato mixture. Turn the heat up a bit and brown the chickpeas slightly, about 5 minutes.

6. Turn the heat down to low and start adding the spinach one handful at a time, as it wilts add another handful.

7. Once all the spinach is in, add the coconut milk. Stir to combine and bring it to a simmer. Let it thicken for 4-6 minutes.

8. Add half of the lemon juice, salt, and pepper to taste.

9. Remove from heat and fold in the cilantro.