Fish and fresh fruit is a highly underrated combination. Mixing these food groups is one of my favorite cooking moves. The perfect balance between acidity and sweetness in the fruit really complements delicate and oily fish and shellfish and creates the most incredible sauce with no extra add-ins needed. And this dish offers a serious punch of health benefits.
Scallops are over 80 % protein. A 3-ounce serving (85g) provides 20 grams of protein and under 100 calories. That's an incredible ratio. They're also a great source of trace minerals, particularly magnesium and potassium, and offer a total spectrum of amino acids. (1) (2)
And figs offer a lot of soluble fiber, which suports digestive health, cholesterol and hormone balance. They are also rich in minerals and vitamins such as Vitamins A, B1 and B2, manganese and potassium, magnesium, copper, iron, phosphorus, and a range of other antioxidants. They're also an excellent fertility and pregnancy supporting food. (3) (4)
This dish is particularly supportive of adrenal health, fertility, hormone balance, digestive health, heart and brain health in addition to keto and sports diets.
4 - 5 figs
1 tablespoon virgin coconut oil
1/2 tablespoon organic butter (optional)
2 tablespoons balsamic vinegar
Place scallops top side up (larger side) packed closely together on a plate and cover in a sprinkle of salt and pepper. Place in refrigerator while you prepare the sauce.
This will help to keep the scallops stay upright and not become lopsided while cooking.
Slice the figs in half.
Add the coconut oil to a sautée pan on high heat.
Place figs open-side down in pan.
Sear for a couple of minutes and then add half the balsamic vinegar. Allow the vinegar to reduce and caramelize.
Add a little butter to the pan for extra flavor if you like.
Place the scallops in between the figs and sautée for 1 minute on that side on high heat.
Add the rest of the balsamic vinegar. After half a minute, flip the scallops over and let them cook for another minute on that side.
It’s always better to under cook than over cook scallops. Serve warm, with an extra garnish of pepper, and make sure to get a slice of fig with every scallop bite.