• Seared Scallops with Red Beet Puree

    Rich in protein and low in calories, scallops are super easy to prepare and one of my absolute favorites! This recipe is low-glycemic, low-lectin, and gluten-, egg-, and nut-free.

    8 ingredients

    35 minutes

    Yields: 2


    • 4-5 oz or 2-3 Small pre-cooked beets (I love Love Beets, no pun intended)
    • 8 oz Scallops
    • 1 tsp Coconut oil (or ghee)
    • 2 tsp Extra virgin olive oil
    • 1 tsp Turmeric
    • 1/2 tsp paprika or cayenne pepper
    • 1/2 tsp dill
    • 1/8 tsp Pink Himalayan or sea salt
    • 1 tbsp Pumpkin seeds


    • Place scallops on a plate lined with paper towel to ensure they are dry. Season with salt and spices. Set aside.
    • Blend the pre-cooked beets and add salt, pepper, a bit of olive oil, dill, and other spices of your choice and to your taste. Set aside.
    • Heat a large pan over medium heat. Add the coconut oil or ghee and cook the scallops for 3-4 minutes per side.
    • Assemble the plates with the beet purée, then top with scallops, more spices of your choice, a bit of olive oil, and the pumpkin seeds. Enjoy!


    • Not into beets? Replace them with sweet potato purée.
    • Leftovers? Refrigerate in an airtight container for up to 2 days.
    • No pumpkin seeds? Use pine nuts or other seeds of your choice.

wellness tools &
advice delivered to your inbox

lose weight coach