Monday, 27 October 2014

Scallops with Bacon, Courgetti and Lime

You say zoodles, I say courgetti....

Yeah, it doesn't have quite the same ring to it as the song, to be honest.

But this tastes lovely.

And it's ready in about 5-10 minutes.



I was watching in on a convo on Twitter at #paleohour* and everyone was talking about what they call courgette (or zucchini) noodles/veggie pasta. Some call it 'zoodles' (zucchini noodles), others courgetti (courgette spaghetti) - while sweet potato versions can be 'swoodles' (sweet potato noodles). Whatever you call it all, it's a great alternative to pasta. 

And scallops. They're really good for you, according to The Paleo Mom (aka Sarah Ballantyne). She says, that if you're on a healing diet, you should eat more seafood, because it's rich in anti-inflammatory fats that our body needs. I never ate much seafood before, but as I find, it's all too easy to end up on a paleo diet with lots of meat. So I started eating a lot more fish and seafood and then meat about 3-4 meals per week (red meat just 2-3) and I feel much better for it. 


One of the great things about this dish is that it takes just a few minutes to cook. I've been having it for lunch - and one day, when I had a few scallops leftover, raw in the pack, I had it for breakfast. Salty bacon, creamy mildly sweet scallops, peppery watercress and soft courgette noodles. Sorry, courgetti.


Scallops with Bacon, Courgetti and Lime
Serves 1
Ingredients
1 rasher of smoked, streaky bacon
1 tsp coconut oil (I use flavourless coconut oil but any coconut oil would be fine - you just might get a faint coconut flavour but that's never a bad thing)
5-6 scallops, out of their shell (roe removed)
1 courgette (zucchini), trimmed at the top and bottom and then peeled into strips lengthways using a vegetable peeler (to make courgetti, you see)
1 handful watercress, roughly chopped
Half a lime, cut into wedges, to serve

Method
First, chop the bacon and heat gently in a fairly large, dry frying pan. When it's turned golden and starting to crispen up, lift it out and put it on a plate, to one side. Next, add the coconut oil (if you have plenty of fat left in the pan from the bacon you won't need to) and drop in the scallops. Fry until golden and just cooked through - on a medium heat, this will take just a couple of minutes per side. You'll see them start to 'split' and contract a little as they cook. They should be cooked through and white, but still soft in the centre, not tough and rubbery. 

Once the scallops are ready, drop in the courgette strips and toss everything together - the courgette strips should soften in a few seconds. Throw in the reserved cooked bacon and the watercress and toss everything together until softened. 

Tip everything out onto a plate and serve straight away, with the lime juice squeezed over. 

*#paleohour happens on Twitter between 8pm-9pm on Tuesday evenings (UK time) where us UK-based paleo bloggers all get together to have a paleo-based natter. Come along, just search for the #paleohour hashtag. 

This recipe has been entered into Phoenix Helix's Recipe Roundtable - a link event that aims to inspire those on the autoimmune protocol with new recipe ideas... 

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