shellfish
HEALTHY & DELECTABLE STORY, PHOTOS AND RECIPES BY ROBIN FANNON
T
his month we took a deep dive (pardon the pun) into shellfish. As I was preparing these recipes, I pondered what to write about these delectable little creatures. As it turns out there is quite a lot to say about them. So, let’s first take a look at the nutritional benefits that these babies offer. First of all, they are very low in calories and super high in lean protein, making them a dieter’s dream. In fact, no matter what diet plan you are on, they are acceptable. Shellfish is very high in beneficial Omega-3 fatty acids, which can lower your blood pressure, reduce triglycerides and slow plaque development in your arteries -- just skip deep frying and use healthy oils when cooking them. They are also loaded with vitamin B12 and zinc, which is tremendous for our immune systems, and don’t we all need some of that after the past year! Shellfish is so incredibly versatile, and there is a plethora of recipes out there from which to choose.. Remember Bubba Gump? So, pull up some recipes on the web or your favorite cookbooks and add some aquatic invertebrates to your summer menu repertoire. Your friends and family will thank you. Instagram @RSVP_ROBIN
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| JUL 2021 | OCALAMAGAZINE.COM
Turmeric dusted Sea Scallops INSTRUCTIONS
• In medium to large bowl, mix garlic, parsley, turmeric, olive oil and salt. Next, add scallops and toss to coat. Be sure to use tongs or gloved hands to avoid turning your fingers yellow from the turmeric.
INGREDIENTS
» 16 large wild-caught sea scallops (10-20 size, about 1½ pounds) » 6-8 large cloves of garlic, minced » 1/3 bunch of parsley, leaves only, finely chopped » 1 Tablespoon ground turmeric » ¼ cup extra-virgin olive oil » 1½ teaspoons kosher salt » 1 Tablespoon coconut oil • Heat skillet to medium-high heat and add coconut oil. When oil is hot, add scallops. Cook approximately 1-2 minutes per side or until scallops are opaque and feel slightly firm to the touch. Be careful not to overcook as it will result in the scallops being tough.
