Name: Seared Scallops with Avocado-Yuzu Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 bunch green onions; 12 large sea scallops; ¼ jalapeño, seeded; 1 tbsp avocado oil; ¼ cup plus 1 tbsp yuzu juice; Pinch sea salt; ¼ cup canned coconut cream; 2 medium avocados; 10 radishes, different colors, thinly sliced into rounds; 1½ tsp toasted sesame oil; 1 medium clove garlic, peeled; 1 tsp ground black pepper; 2 tsp sea salt; 3 tbsp extra-virgin olive oil; Pinch ground black pepper

Scallop Dish

Do I need to rinse scallops before cooking?

Does the size of scallops affect the taste?

Why is it important to pat dry scallops before cooking?

What should be the internal temperature of cooked scallops?

Should scallops be cooked covered or uncovered?

This quick-prep recipe from Dr. Mark Hyman's new cookbook, "Food: What the Heck Should I Cook?", will have you out of the kitchen in less than 20 minutes, leaving plenty of time for you to accept accolades.

Fish

Crustacean Shellfish

Gluten Free

Lactose Free

Paleo

Mediterranean

Whole 30

Fresh Vegetables

gram

green onion

Seafood

scallop

jalapeno

Oils

milliliter

avocado oil

Juice

yuzu juice

Seasonings

sea salt

Canned & Dry Milk

canned coconut cream

Fresh Fruit

avocado

radish

toasted sesame oil

garlic

black pepper

extra virgin olive oil

Lycopene

Vitamins

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Vitamin A

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Calories from Fat

Calories

Niacin (B3)

Iron

Minerals

Sugar

Carbohydrates

Pantothenic acid (B5)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Selenium

Manganese

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Calcium

Dietary Fiber

Protein

Water

Vitamin K

Beta-cryptoxanthin

Alpha-carotene

Cholesterol

Trans fatty acids

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Seared Scallops with Avocado-Yuzu Sauce

Produce

Meat & Seafood

Baking Goods

Beverages

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