Lemon Scallops with Roasted Red Pepper Rice

(4 servings)

Ingredients:

• 1 clove garlic, minced
• 1 cup raw brown rice
• 2 cups chicken broth
• 1/2 lemon, juicesr
• 2 tsp. lemon zest
• 1 1/2 lbs large sea scallops
• 2 tsp. ghee (or butter)
• 1 tsp. olive oil
• 4 cups fresh spinach
• 2 cupsred bell pepper
• 1 TBS fresh rosemary
• 1 TBS fresh thyme
• 1/2 cup crushed tomatoes

How To Prepare:

Wash the spinach and set it aside on a towel to dry. Start rice by heating chicken broth and brown rice in a medium saucepan on high, reducing to a low simmer when the rice comes to a boil. Simmer for 30 min, until all the liquid is absorbed by the rice.

Pre-heat oven to 400 degrees. Cut bell peppers lengthwise into 1" strips and line on a baking sheet (sprayed with olive oil). Drizzle olive oil on peppers (only about 2 TBS). Sprinkle with a dash of sea salt and pepper as well as the chopped fresh herbs, Rosemary and Thyme, toss to coat.

Bake on 400 for 20 minutes, or until they look tender and slightly caramelized (natural sugars of the veggie come out and lightly crisp edges).

Prepare Sea scallops by patting them dry with a paper towel. Then, season with sea salt and pepper and the 1 tsp. of zest from a fresh lemon.

Remove peppers from the oven and place in a food processor; blend with 2 TBS of olive oil then the crushed tomatoes. Combine mixture with Rice when it is fully cooked.

Pre-Heat skillet to medium heat. Melt the ghee and olive oil, use tongs to place scallops on the pan. They should cook only for about 2-3 minutes on each side and develop a caramel color as they are browned.

Assemble: Plate a generous portion of spinach, 1/2 of a cup of your rice mixture and 1/4 of the scallops, garnish with remaining lemon juice and zest. Serves 4.

Naturopathic Doctor Says:

Scallops contain a healthy portion of omega 3 fats, which aid the body in lowering inflammatory processes which contribute to heart disease, cancer, and auto-immune processes. The high B12 levels in a scallop also protects against colon cancer. Red peppers are thought to have the highest anti-oxidant levels of all vegetables. Due to their high purine level, those with susceptibility to gout may want to avoid scallop dishes.

Recommended for the following Conditions:

 

Nutrition Information (amount per serving):

Calories 404, Total Fat 11g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 92mg, Sodium 786mg, Total Carbohydrate 30g, Dietary Fiber 4g, Sugars 2g, Protein 45g, Vitamin A 84%, Vitamin C 92%, Calcium 26%, Iron 41%, Vitamin K ~189%

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