Healthy RecipesMoroccan-Spiced Scallops with Lentil Tabbouleh

by Kelley Herring 05/08/2009

Traditional tabbouleh (made with refined wheat couscous) gets a healthy makeover thanks to lentils as the low-glycemic stand-in.  While light in calories, this exotic quick fix is an excellent source of 11 nutrients and ready in less than 20 minutes.

Time To Table: 20 minutes
Serves: 4

The Benefits
Excellent source of Fiber, Iron, Magnesium, Potassium, Protein, Selenium, Vitamin A, Vitamin B12, Vitamin C, Folate, Omega-3
Good Source of Zinc, Niacin
Preferences: Gluten Free

Ingredients
2 cups fresh organic parsley, finely chopped
2 cloves organic garlic, chopped
1 medium organic cucumber, peeled and diced
2 tsp organic avocado oil
1/4 tsp Celtic sea salt
1 pound Patagonian sea scallops*
1/4 cup organic lemon juice
1/2 tsp organic ground cumin
1/2 tsp organic ground coriander
1 medium organic tomato, diced
2 tsp organic ground ginger
1 cup organic lentils (try Eden)
2 Tbsp organic extra virgin olive oil

Preparation
First, combine the salt, ginger, cumin and coriander.  Pour seasoning mixture over scallops to coat. Heat a medium-sized nonstick skillet over medium heat. Add the avocado oil and heat until shimmering. Add the scallops and cook 2-3 minutes, turning once. Remove from heat and cover to keep warm. Place the lentils, parsley, cucumber, tomato, lemon juice, olive oil, and garlic in a medium non-reactive bowl. Mix well to combine. Divide lentil mixture among plates. Top with scallops. Serve.

*NOTE: Patagonian sea scallops are Marine Stewardship Certified (sustainable) and harvested in the pristine waters of Patagonia. They are available flash-frozen at Target for $7.99 per pound.

[Ed Note: Who says dessert can't be healthy? Nutrition expert Kelley Herring's brand-new recipe e-book, Guilt-Free Desserts, reveals 40 easy-to-make, mouthwateringly delicious, 100% healthy dessert recipes you can make at home. Order today and you'll receive the e-book Healthy Holiday Hors d'Oeuvres for free.]

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4 Responses to “Moroccan-Spiced Scallops with Lentil Tabbouleh”

  1. ian mcinnes Says:

    Kelley

    Surely you cook the lentils?

    Ian

    Entered: May 8th, 2009 at 8:25 am. Permalink
  2. Donna Says:

    Yes, is it a cup of cooked lentils, or cook the one cup of dry lentils and add?

    Entered: May 8th, 2009 at 1:11 pm. Permalink
  3. Donna Says:

    P.S. It sure would be nice to be able to just print the recipe. D.

    Entered: May 8th, 2009 at 1:14 pm. Permalink
  4. Maggie De Vore Says:

    I am in agreement regarding the sunscreens possibly causing more problems than helping. Also agree about Vit. D - Thanks

    Entered: May 8th, 2009 at 4:04 pm. Permalink

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