Late lunch post! My apologies, my job has been super busy, but these where delicious! This was my paleo entry for #howiroll challenge. Definitely a must try!


I cup fresh/frozen uncooked sea scallops
2 large fresh swiss chard leaves
5 organic baby carrots
5 organic asparagus piece
Half an organic avocado
1 tbsp diced red onion (for searing)
Spices of choice
Coconut oil (for searing)

Wash chard leaves and set aside.

Prepare your scallops. If your scallops come with the tough muscle on the sides, cut those off with a sharp knife before combining it with your other vegetables in the saucepan. Most of the scallops you find already have the muscles taken off.

Sauté onions with coconut oil in a skillet over medium heat for about 20 seconds. Add scallops, season, and sear for less than a minute (or more depending on how brown you want them). Flip both sides before adding the remaining vegetables (except avocado) to the saucepan. Reduce the heat to low and let it simmer for slightly less than a minute.

When ready, layer scallops and vegetables in the chard leaves. Add avocado and roll leaves into a hand roll or a wrap.


Print Friendly, PDF & Email
my foodgawker gallery my tastybev gallery my healthy aperture gallery

Leave a Reply

Your email address will not be published. Required fields are marked *