Recipe of the Week – Bacon Wrapped Seared Scallops

Chef Tim Recher shares a training lunch on his Road to Roth


• 3 U-10 dry sea scallops, approx. 6 oz.
• 1.5 pieces bacon (use the good stuff! It’s not a lot so make it count!)
• 1 tsp coconut oil or ghee
• 1 cup parsnips, peeled and cut into chunks
• Up to 3 Tbs light coconut milk
• 1 chipotle pepper in adobo
• 1.5 tsp Dijon mustard
• 1.5 tsp real maple syrup
• Salt & pepper to taste
Add any additional vegetables of your choice if you prefer. I had some baby bok choy to use up so I just added that in

1. Wrap the scallops in a half piece of bacon each and skewer together. The bacon won’t wrap all the way around. DON’T panic, you’re just cooking. Just wrap what you can, stick them together and secure it with a skewer
2. Meanwhile, place the parsnips in a pot with some water and a pinch of salt
3. Bring to a boil and cook until they are tender and soft
4. Drain really well and place them in a blender. A food processor will work too but it won’t get as smooth. Really you could just mash them like potatoes and leave them chunky. They will be just as good
5. Add the chipotle pepper (use more if you want more heat), a pinch of salt & pepper, and half the coconut milk and turn it on.
6. Add the rest of the coconut milk if needed to get it to spin and puree until you are happy with the consistency. You may not need all of it or you may need a touch more. What can I say, nature isn’t consistent
7. Set aside and heat up the coconut oil in a non-stick sauté pan
8. Pat the wrapper scallops dry with a paper towel and season with salt & pepper on both sides
9. When the pan is just about to start smoking, add the scallops, turn it down to medium high and let them sear—don’t touch them for at least a minute so they develop a great sear. That’s important for the flavor
10. When they are nice and brown, turn them over and turn the heat down to medium. Cook until you reach the desired doneness. It is okay if the center is a little underdone or translucent. They will be delicious and continue to cook on the plate
11. While the scallops are finishing, stir together the maple syrup and the dijon mustard. This works great on salmon, pork, and chicken as well. Really good with hot smoked salmon filets!
12. Plate the mashed parsnips with the scallops and use a spoon (or get really fancy with a squirt bottle) and drizzle the maple mustard on the hot scallops

374 Calories; 38 g carbs (from the parsnips); 9 g fat (the good kind!); 33 g protein

This recipe is paleo as well as zone for 4 blocks if you add some more fat like 3 of crushed toasted macadamia nuts or even just switch to the full fat coconut milk