January 2, 2011
I took a trip to Jupiter( I know you are scratching your head wondering where I got a space ship LOL)over the New Year Holiday to be with friends. Most of the time I eat vegetarian foods, but we celebrated one day and had a dish of seafood. One of my friends braved cooking in the kitchen with me. I have to admit here, my friend is not a WLS patient but she really enjoyed this dish. We compromised our eating styles and come up with something great that we could both eat.
2 Tbs Minced Sweet Onion
2 Tbs fresh squeezed Lime Juice
1/2 cup Grapefruit Juice
1 Tbs. Peeled Grated Ginger
3 Tbs Tamari Soy Sauce
1/2 Tbs Honey
1/2 tsp. Dijon Mustard
Sea Salt to taste
1 Tbs Extra Virgin Olive Oil divided
8 Large Sea Scallops
1 Pound Organic Baby Spinach leaves
1.Put the onion, lime juice and grapefruit juice in a small skillet and bring to a boil over medium heat and cook for 1-2 minutes.
2.Put the ginger, soy sauce, honey and mustard in a bowl and add it to the skillet, and warm thorough;remove from the heat and add the sea salt and 1 1/2 Tbs of the olive oil.
3. Heat the remaining 1/2 Tbs Olive Oil in a large skillet, when the skillet is hot sear the scallops by cooking on each side for 30 seconds to 1 minute, then add the sauce and simmer on low heat for 1-2 minutes.
4. Pile the spinach leaves on plates then add 2 scallops to each plate and spoon ginger sauce over greens and scallops.
This serves 4 bariatric patients:
Calories 152/protein 12.5 grams/Fat 5 grams/Fiber 2 grams
Dessert: Organic Strawberries Dipped in Dark Chocolate.