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.