Flax Crusted Sea Scallops

Sometimes, you just get that seafood hankering. This one happened by happenstance though. The other night, I tried to make coconut crusted chicken for the first time (result of that trial and error cycle was “ERROR”), but since my wife isn’t a fan of coconut flake, I crusted her chicken with flax meal. It adhered better than bread crumbs and was thicker than a flour coating, so the end result was a golden brown and crispy shell for the meat. Having learned that flax crusting would be a viable option moving forward, we thought about what else it would go well with, and we immediately thought of scallops. It worked.

For these scallops, we topped them with a red pepper pineapple sauce (instructions in recipe below) and Coconut Cauliflower Rice. However, these would work well with any sauce to complement the taste and texture of scallops…so play around with it! I hope you enjoy.

Time: 25 Minutes

Ingredients:

  • Sea Scallops
  • Flax Meal
  • Egg
  • For the Sauce:
    • Pineapple (fresh or canned)
    • Red Pepper
    • Brown Sugar

Method:

  • Start with the sauce:
    • Dice your red pepper and pineapple, and put it into a sauce pan with a little water and some brown sugar.
    • Simmer until everything is tender, and most of the water has evaporated.
  • While your sauce simmers, rinse and pat your scallops dry with a paper towel.
  • Crack and beat an egg in one bowl, and pour some flax seed in another.
  • Working 2 at a time, coat your scallops in the egg, and then transfer them to the flax bowl and toss to coat. Place on a separate plate, and repeat until all of your scallops are coated.
  • Heat a cast iron pan with some butter or oil in it.
  • When the butter/oil is hot, add your scallops, and let them cook for about 4 minutes.
  • Flip, and let them go for another 3-4 minutes (adding butter/oil if necessary).
  • While your scallops cook, pour your (now reduced) pineapples and red peppers into a blender/food processor/Ninja, and puree.
  • When your scallops reach an internal temperature of 130 degrees F (should be firm and white on the inside when you cut in), you’re done.
  • Plate, devour, and enjoy!

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