Steamed Garlic and Herb Scallops with Veggies {Paleo}
Paleo and whole 30 friendly Steamed Garlic and Herb Scallops with Veggies
Paleo and whole 30 friendly Steamed Garlic and Herb Scallops with Veggies
- Carbohydrate 0.887436045256956 g
- Cholesterol 0 mg
- Fat 54.0034695370135 g
- Fiber 0.0450715951945262 g
- Protein 0.0731061173232 g
- Saturated Fat 6.99253757227268 g
- Serving Size 1 1 person but can double recipe easy! (143g)
- Sodium 578.910510533722 mg
- Sugar 0.84236445006243 g
- Trans Fat 2.5925077723494 g
- Calories 480 calories
Step-by-step
- Place water and dash salt in small pot.
- Place steamer on top.
- In a separate bowl, toss your scallops in a bit of your favorite dressing (maybe 1-2 tbsp) and then add in your seasoning.
- Boil your water then Place scallops and veggies on top of steamer.
- cover and steam with boiled water for 7-8 minutes or until scallops are opaque.
- Remove from pot and place everything on plate.
- Add more seasoning and dash of lemon juice.
- scallops Serves one but you can add more and make it serve two or more!
- Check scallops and veggies around 7-8 minutes to see if they are done.
- Scallops are done when they are opaque in center and easy to slice, not chewy.
- You really can't undercook them.
- And if you are using smaller scallops, they will probably cook faster, around 5-6 minutes steamed.
Steaming seafood preserves delicate proteins that often toughen under direct high-heat searing methods. Coastal culinary traditions frequently utilized gentle vapor cooking long before modern ranges existed, relying on bamboo baskets or earthenware vessels placed over simmering broth to cook marine proteins evenly without scorching. Because bivalve mollusks contain high concentrations of moisture, enclosing them in a steamy environment prevents surface dehydration while rendering the interior tender.
Monitoring the interior density of the meat remains the single most reliable method for determining doneness without destroying the delicate structure. Check the seafood at the seven-minute mark, looking for an opaque center that yields readily to a knife without presenting a rubbery chew. Adjust the steaming duration down to five minutes if utilizing smaller specimens, as undersized pieces absorb thermal energy much faster. Excess steamed proteins can be stored in an airtight container in the refrigerator for up to forty-eight hours, though they are best consumed immediately.
