Sea Scallops with Peach Chutney
Scallops
2 tablespoons coconut aminos
1 tablespoon sesame oil
1 (1-inch) piece ginger, peeled and finely chopped
12 large sea scallops
6 (6-inch) wooden skewers
2 tablespoons honey
1 tablespoon lime juice
Peach Chutney
1/4 cup green onions
2 tablespoons lime juice
2 large peaches, peeled and chopped
1/2 red bell pepper, cored, seeded, and chopped
1 (1-inch) piece ginger, peeled and finely chopped
1 clove garlic, finely chopped
Salt and pepper to taste
For the scallops, whisk coconut aminos and oil together in a non-reactive dish and stir in ginger to make a marinade.
Add scallops and toss gently to coat, then cover and set aside at room temperature for 15 to 20 minutes.
Meanwhile, soak skewers or rosemary sprigs in water for a few minutes and rub with a bit of olive oil to prevent scallops from sticking.
Thread 2 scallops onto each skewer.
Stir honey and lime juice together.
Grill skewers on a medium hot grill, approximately 2 minutes per side.
Glaze with honey-lime mixture while grilling. Transfer to a large plate.
For the chutney, put green onions, lime juice, peaches, bell peppers, ginger, garlic, and salt and pepper into a medium bowl and toss to combine.
When ready to serve, spoon peach chutney onto plates and top with scallops.
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Quinoa Salmon Burgers
3 to 4 green onions, ends trimmed
1 large handful fresh cilantro
2 teaspoons lemon zest (organic)
¼ tsp sea salt
¼ tsp oregano
¼ tsp celery seed
1 garlic clove minced
Freshly ground black pepper
1 to 1 1/2 pounds raw wild salmon, skinned and deboned
1 cup cooked quinoa
Using a food processor fitted with the “s” blade process the green onions, cilantro, lemon zest,garlic dried oregan, celery seed, and black pepper until it is finely minced.
Add the salmon and quinoa and process again until desired consistency. I like to have a few little chunks of salmon still left. You might want to pulse it until you get the consistency you want.
Form into patties and place onto a plate. Heat a large skillet over medium to medium-high heat. Add a tablespoon or so of olive oil and place a few patties in the skillet. I cook only three at a time in a 10-inch skillet. If your pan is hot it should only take 2 to 3 minutes per side to cook.