Pages Navigation Menu

Real meals and simple tricks that make Paleo work.

Gordon Ramsay-inspired sea scallops; sauteed kelp noodles with garlic and meatballs

Gordon Ramsay-inspired sea scallops; sauteed kelp noodles with garlic and meatballs

I’ve been incredibly busy with work and gigs lately, so I’ve fallen a bit off the Paleo wagon and barely even had time to cook at home. I pledged to jump back on the saddle today, June 1st, and breathe some fresh energy into new and tasty Paleo experiments.

Lately I’ve been on an absolute bender of MasterChef, Hell’s Kitchen, and Kitchen Nightmares, so what better way to kick things off than with one of Gordon Ramsay’s notorious dishes? The pan-seared scallops get so many contestants kicked-out of the kitchen and yet look so easy, so I figured that would be a great piece of an epic return-to-Paleo meal.

The scallops themselves actually turned out to be about as easy as Ramsay makes them out to be:

  1. Heat up your pan until it’s “piping hot.” I had the burner up to about an 8 or 9.
  2. While that’s heating up, season one side of the scallops with salt and pepper.
  3. When the pan is nice and hot, add olive oil.
  4. Place the scallops in the pan in a clockwise fashion, starting from twelve o’clock and moving around the pan, with the seasoned side down.
  5. Sear them for about 1 minute on that side. While that side is cooking, season the top side.
  6. I used tongs to turn them to the other side for another minute. Add more olive oil if necessary. At this point I also squeezed a quarter of a lemon in the pan.
  7. Continue searing for 1 minute on the other side.
  8. Remove from the pan and voila! Tasty, golden-brown, pan-seared scallops!

To accompany the scallops I made a very quick “pasta” side: kelp noodles with roasted garlic, tomato, and mushrooms. Very very simple: just head up a pan with olive oil and a little bit of ghee for flavor, and toss in the ingredients. In this case I had already roasted the garlic (or you can buy some pre-roasted), so this only takes a few minutes to slightly cook the veggies and soften the kelp noodles. I also like to cut the kelp noodles several times first so they’re more manageable in the pan.

The final pieces of this meal were some leftover meatballs from last night and a simple spinach salad with avocado. In all fairness, making the meatballs doesn’t fall under the “10min or less” tag, but if you have some protein like that on hand to easily re-heat, the rest of this meal can easily be created from start to finish in under 10 minutes.

Stay tuned for the meatball recipe, inspired by a Gordon Ramsay hamburger recipe from “Kitchen Nightmares.”