Day 3 on Paleo and I already feel my energy levels exploding. I am keeping it simple this Friday with a nice plate of seared sea scallops with a side of roasted asparagus. My perfect Paleo Pairing for this is a Sancerre from the Loire Valley of France. Sancerre is a region within the Loire and the wines are made from the Sauvignon Blanc grape. These wines are dry, bright and acidic with lots of minerality and notes of citrus and fresh cut grass. I recently had the Domaine Vincent Delaporte Sancerre and it was a terrific pairing with asparagus soup. Christian Salmon is also another solid producer of Sancerre that’s available at many wine shops.
Seared Scallops & Roasted Asparagus
INGREDIENTS
Scallops
Asparagus
3 tbsp Olive Oil
Sea salt & pepper
Herbs de Provence
Garlic Powder
DIRECTIONS
For the roasted asparagus, preheat the oven to 375 degrees. Cut about a quarter an inch off the ends of the asparagus. Toss asparagus in one tbsp. of olive oil, sea salt, pepper, garlic powder and Herbs de Provence. Roast for 12-15 minutes for thick asparagus.
Pat dry scallops, the drier they are the better the sear. Sprinkle with salt, pepper, garlic powder & Herbs de Provcnce. Pre-heat a cast iron skillet over medium-high heat, then add olive oil and sear the scallops for about 2 – 2 1/2 minutes per side until a nice golden crust forms. The scallops should be translucent in the center. Serve immediately. Delicious and simple!
