30 Minute Scallops With A Radish Salad And Asparagus


These 30 minute scallops with a radish salad and asparagus are a simple and healthy dinner made with a few seasonal ingredients.  A light and low carb meal that is easy to make and satisfying. Paleo, gluten free, whole30, and dairy free!

For radish salad - radishes, very thinly sliced  - chopped fresh herbs - lemon juice - olive oil - sea salt For asparagus - asparagus - avocado oil - sea salt - lemon juice For scallops - sea scallops - sea salt - avocado oil, ghee, or coconut oil. To serve - black pepper - fresh herbs


Bring the scallops to room temperature: Before you begin prepping the rest of the dish, take the scallops out of the refrigerator to come to room temperature.

Prep the radish salad:  Now prep the ingredients for the radish salad. Thinly slice the radishes and add to a bowl with the fresh herbs.

Prep the asparagus: Preheat the oven to high broil. Clean and trim the asparagus and place on a baking sheet. Toss with avocado oil, 1/4 teaspoon sea salt, and a small squeeze of lemon juice. Set aside.

Cook the scallops: Thoroughly dry scallops using paper towels, and season generously with 1/2 teaspoon sea salt and 1/4 teaspoon cracked black pepper.

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