Monday, January 09, 2017

Scallops and Shrimp With Asparagus

If you've been following me lately, you know that I'm a Wheat Belly practitioner.  So, the simple object is to avoid "grains" altogether.

Tonight I was craving some seafood; scallops and shrimp, to be exact.  I came up with this real quick and easy way to prepare this type of seafood without much mess and fuss, and "real" bread.

I bought 8 large, raw, scallops and shrimp, and a can of cut asparagus.  I kind of wish I'd bought only asparagus tips, because in a can of "cut asparagus", you always find one of two tough stringy pieces.  This bite always makes me rethink the purchase, but I do love asparagus!  If I'd had more time, I would have sautéed my own, using butter; next time.
Anyway, I put pats of butter around the bottom of two oven friendly bowls, and placed a scallop on top of each piece.  Around the edges, of my bowl, I placed the shrimp. 

In another pan, I heated olive oil (real California), salt, pepper, garlic, and minced up sun dried tomatoes.  I poured the thoroughly heated mixture over the scallops and shrimp.  I then crumbled "Wheat Belly Herbed Focaccia Flatbread" (made earlier) over the top.

I already had the oven heating to 450 degrees, so I popped the dishes in for 10 minutes.  That's all it takes!  If the shrimp is pink, then it's all done.

When the asparagus is heated, remove the dishes from the oven, section the scallops into 4 bites each, and place on a plate along side the vegetable.  It's good!

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