What’s For Dinner? Bacon and Scallops


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Bacon Scallops with Avocado

Reminder: I am a published Chef now! Find the e-book, with tons of great recipes from many of the best Paleo chefs out there including me, here.

Walking from the ferry to work this morning, I was the only person I saw wearing a suit, or a tie. I think this is the first morning that I have not noticed a single other person wearing either a suit or tie – typically there are an abundance of both! I’m not sure if this means that summer is officially here? Maybe that’s a good measure, right? At least, as good as any. From now on, I will declare that “Summer has arrived” on the first day that I don’t notice another person wearing a suit or tie.
Or maybe not. I’m going to guess that today was a fluke. There must have been a guy wearing a suit who ducked in to the coffee shop just before I turned the corner. And despite that I didn’t look behind me, the next person, in lock step behind me, was obviously wearing a tie. Or a suit. Or both a suit and a tie! So, if my rule is that Summer starts when I don’t see a suit or tie, then Summer may never start at all… And we can’t have that.

Ok, so that’s not my new rule. But it was bizarre. To be perfectly honest, people wearing a suit, with a tie, like I do are the exception rather than the rule, even on the most crisp of fall days, just before the first snow. But while they’re the minority, it’s a minority by a small margin where I go to work. It’s not uncommon for me to see 40% of the men wearing a suit and tie, and a good 25% of the women wearing a suit (skirt suit or pants-suit). So, back to the food. That was just my little story for the day.

Bacon Scallops; What you’ll need:

  • 1/2 lb Premium Bacon (see my Bacon Project page for more on premium bacon)
  • 1/2 lb Wild Caught Scallops (frozen)
  • 1 large Avocado
  • Fresh ground Black Pepper

Serves: 2
Prep and Cook time: 25 minutes

Put the bacon in a pan on medium-high (5 out of 10) and cover. Cook the bacon for about 5 minutes, stirring occasionally and leaving it covered in between. This recipe will work well for either full-length slices, or if you prefer to cut your slices down in size a bit. I like my slices to be half-length; but that’s just a matter of preference. This recipe is a new level of delicious! I can’t tell you how much I enjoyed eating this for dinner, and I will DEFINITELY be making this again, and soon!

After about 5 minutes of cooking, add the scallops to the pan. I’ve mentioned previously that I prefer my seafood frozen. A lot of the higher quality commercial fishing boats these days will freeze their “frozen stock” of fish right there on the boat, which means that the product you have in your freezer may be the freshest fish you can get. In fact, depending on what kinds of fish you’re buying, and where you live, this could be a more fresh than would be available right at the docks where the commercial boats are unloading their catch. So I use a lot of frozen seafood, since, as I said, it’s fresh that way.
If you have access to quality fresh seafood, then you’ll want to modify this recipe for scallops that are not frozen. I design my recipes to include the thawing process; so there’s no need to prep your food by thawing it out. This is generally true for all of my meals, but particularly for my seafood. This also has a lot to do with why I slow-cook a majority of my meals: the thawing process can incorporate a hot marinade that way. It’s delicious!

Since we’re using frozen scallops, the water in the scallops will be released in to the pan. Once you notice the pan filling with the scallop water, uncover the pan and let the water cook off. The flavor is quite nice once it’s had a chance to cook down, especially in the bacon fat. And if you’re using a truly premium bacon, one which would pass the UPC Bacon Project muster, then you have nothing to worry about when it comes to the health aspects of the bacon fat you’re using. In fact, it could be as healthy, if not more healthy than coconut oil. And in this case, it’s definitely more delicious!
Cook the scallops and bacon together, in the same pan, until the scallops are light brown on both sides.
You’ll know when to pay more attention to the pan once most of the scallop water has cooked off, and the sound in the pan goes from boiling to sizzling. You’ll want to be flipping the scallops and stirring the bacon regularly at that point, paying close attention to the cooking process. Scallops are delicate, so getting them “just right” requires attention and care. Once you’ve got it, you’ll love it!

Questions:

  • Who has the Fat Burning Chef e-book yet?
  • What is your favorite recipe in the book? And no, you don’t get bonus points for choosing my recipes – only pick your favorites. If that is mine, I’ll be delighted, but be truthful!
  • Which of the chefs in the book were you already familiar with?
  • Which of the new-to-you chefs have you been haunting since discovering them?

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What’s For Dinner? Seafood with Avocado Sauce, Olives, and Roasted Carrots


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A few personal updates, just to keep you all up to date with my life. The goslings on the run to work are getting a bit older. They are adorable! And they litter the walkway that I run on with their droppings – and it’s annoying! With running in mind: I am still running to work! As I was hoping would happen, the “summer mornings” settled in and the brief period in the morning is still tolerable for a jog to the ferry. It’s been in the high 60’s and humid enough to keep my face nice and cool – which does help keep my body temperature manageable. And I didn’t feel like making lunch this morning. I know, shocking right?! My wife was shocked too! I still did breakfast, as usual, but I just wasn’t inspired to cook up anything for lunch… I don’t know why. Maybe I’m tired?

Scallops, Calamari, and Shrimp with Avocado Sauce; What you’ll need:

  • 1 lb of Assorted Seafood (obviously, wild-caught if possible)
  • 2 large Avocados, mashed
  • 4 tablespoons Coconut Oil
  • Marjoram, Cumin, and Sea Salt to taste
  • Chopped or Baby Carrots
  • Green Olives

Start the seafood in a pan on high with 1 tablespoon of coconut oil. There is a lot of water in seafood, so you don’t need much oil to really get the cooking started – and once it’s started, the water in the seafood will keep the pan moist enough on it’s own. This is especially true if you’re using frozen seafood, as I most often do. Stir this regularly, and remove from the heat about 1 minute after it starts to sizzle. This usually takes about 10 minutes on my stove.
Cooking “seafood” but not fish is quite easy, in my opinion. It doesn’t take long, so there’s no need for over-preparation. It tastes amazing when it’s cooked in coconut oil, so there’s no need for anything more elaborate than that. Ultimately, keep it as simple as possible, and spice lightly.

Once the seafood is cooking, start preparing the other ingredients. In another pan add the carrots with 1 tablespoon of coconut oil. Cook these on medium heat, covered, stirring occasionally. These will be ready to eat once the seafood is ready.

After getting the cooking stuff all started, turn your attention to the Avocado sauce. Cut up the avocados and put them in a mixing bowl with the remaining 2 tablespoons of coconut oil and the spices. Mush these down and stir it up until you have a semi-liquid sauce, well spiced. Make sure to taste this regularly – it takes a lot of taste testing to get the flavor just right. And besides: who would want to miss the taste testing?!
Serve the sauce on the seafood. This is probably the most important part of the meal prep! The seafood is good. But you’ve had that before, and if you’re anything like me, you’ve had it recently. But the seafood with the sauce? Now that’s something new and exciting – don’t miss it!

Questions:

  • What are your favorite sauces?
  • Do you serve them on the meal, or on the side? Why?
  • Do you know how to make the sauce? Or is this something that you would like to see recreated – and shared with you?