This recipe can be modified in so many different ways but today I’ve kept things simple and just used brussel sprouts and broccoli as that’s what I had in the crisper. I’m keen to try it with some mashed carrot and parsnips and steamed asparagus as well.
Portion sizes are in accordance with what I have been allocated with my Metabolic Balance plan so just vary as you see fit.
Ingredients
- leek
- garlic
- ghee
- scallops
- broccoli
- brussel sprouts
Method
Finely slice brussel sprouts and broccoli and add to a thick based pan with 15g of ghee. Place lid and allow to cook over medium heat until soft. When almost done, start preparing the scallops.
Add approximately 15g of ghee to pan and add finely sliced garlic and leeks. Allow to caramelise then add the scallops for 5-7 mins until cooked.
Place brussel sprouts and broccoli on a plate then add the scallop mix and top with cracked pepper!
Enjoy!
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