Pan Seared Scallops in a Leek Butter Sauce with Spiralized Vegetables (Paleo)

I’ve been on a bit of a Paleo kick lately and it’s mainly because that’s my boyfriend’s diet. I’m not full paleo, but I enjoy preparing recipes that don’t make me miss grains (and I LOVE carbs). This recipe I would traditionally use linguine, but I am subbing the noodles with veggies I spiralized into noodles.

I rave about my KitchenAid and I feel anyone who spends anytime cooking in their own kitchen should have one. I own several attachments and the one I use for this recipe is the Spiralizer. If you don’t own a KitchenAid you can find other types of spiralizers, but I will tell you that they will eventually break.

In this recipe, I use sea scallops and in the video share a few tips in preparing them as well as how to get that nice brown and crisp sear to them. Follow my tips and you’ll have a gourmet looking (and tasting) entree that will wow yourself and others! For pan searing, I do suggest using a STAINLESS STEEL sauté pan, I like All-Clad. They aren’t cheap, but as in life, you get what you pay for. All-Clad is going to last a life time, they cook evenly, and are easy to clean.

Enjoy the video with the recipe and feel free to comment. You can also click on the bold names above and it’ll link you to more information.

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