Scallops with Leeks and Baked Sweet Potatoes

Ingredients:

2-3 Leeks

1 yellow onion

1 pound sea scallops (mine are from butcher box)

5-6 sweet potatoes (organic preferably so you can eat the skin)

1 clove garlic

1 bunch of parsley

Couple springs of fresh sage

Pantry needs: Salt, pepper, avocado oil

How to:

Prepwork:

1. Gather ingredients

2. Preheat oven to 425 degrees.

3. Wash Scallops, leeks & herbs

4. Scrub potatoes, trim ends off and poke all over with fork

5. Slice leeks into 1/4 inch pieces, Slice yellow onion, Mince garlic clove and divide in two portions, Chop 3 sage, scallions and parsley to equal 1/2 cup.

Activework:

1. Line baking sheet with parchment paper and place sweet potato atop. Then put baking sheet in the oven for 45-55 minutes.

   • I waited until there was 15 minutes left to begin cooking the leeks & scallops.

2. In a large saute pan, warm 1.5 tbsp avocado over medium high heat.

3. Add garlic and onion and saute for 2 minutes until onions start to soften.

4. Add leeks and cook until soft ~8 minutes. Adding salt and pepper as desired.

5. When leeks are soft remove them from the pan. Add 1.5 tbsp avocado oil.

6. Add garlic and saute until fragrant, ~1 minute.

7. Add the scallops to the pan and cook for 2 minutes, until they just start to brown.

8. Flip the scallops. At this time my potatoes were done and I removed them., Let them cool.

9. Let the scallops cook for a minute then add the leeks back to the pan. Also add the scallions, parsley and sage, salt & pepper to taste.

10. Optional to add 1-2 tsp fresh lemon juice or white wine vinegar.

11. Pierce the tops of the sweet potatoes lengthwise and squeeze them open a crack. Option to add vegan or grass fed butter.

    Thats it - Your done!

Fun facts about this meal:

Scallops

are rich in vitamin B12 and phosphorus. They are a good source of magnesium and potassium and many trace elements. Scallops are a very lean source of protein (80 percent) and they provide over 80 nutrients! They are low in calories and provide a tremendous energy source. Proving they are a smart addition to a dietary plan since they are low in calories, high in protein.

In medieval times, the scallop was called "escalope" or "shell" and the shell was used for scooping food and for begging. Since this practice was prevalent at the Shrine of St. James, it was called "Shell of St. James." St. James was a fisherman in Galilea and then an apostle. He is believed to be buried in Spain, a pilgrimage site at Santiago de Compostela. Scallop shells make up the road to Santiago.

Leeks

An Allium vegetable (similar to garlic and onions) it is rich with flavonoids and sulfur-containing nutrients. One serving provides an optimal supply of Vitamin K (29%), maganese (11%), copper and Vit B6 (7%), Vitamin C, folate & iron (6%) Vitamin A, Fiber, calcium, magnesium, Vitamin E and Omega 3 FA’s.

One Flavonoid to note is kaempferol, which has been shown to help protect our blood vessel linings from damage, including damage by overly reactive oxygen molecules.

Another positive is the concentrations of antioxidant polyphenols. These polyphenols play a direct role in protecting our blood vessels and blood cells from oxidative damage.