Scallops, unlike other shell fish is lower in calories, it is also a lean protein rich in minerals and vitamins. Fresh sea caught scallops are rich in nutrients such as B12, selenium, magnesium and potassium and eating scallops regularly to source the above mentioned nutrients is also important for cardiovascular health. Vitamin B12 helps to keep homocysteine levels low (homocysteine is also associated with osteoporosis) and selenium activates enzymes linked to cancer prevention, sperm production and thyroid hormone function. This dip is a very nice but it is best to make it in small quantities to serve it fresh. You can also make it with virgin olive oil instead of the coconut oil I use, it will not change the taste drastically.


- 4 Scallops
- 2 Peppers(dried)
- 220g Watercress
- 120g Coconut oil
- 2 cloves Garlic
- pinch of black pepper
- 6g dried organic herbs
- 3g lime / lemon juice
- pinch Salt
- Clean and sear the scallops making sure it is cooked thoroughly
- Warm a frying pan and drizzle coconut oil in the pan
- Wash all the scallops and sear in the hot oil in the a pan for 4 minutes
- Wash your watercress and put them in a blender.
- Add dried peppers, herbs, garlic and coconut oil to the watercress in a blender.
- Blend all the ingredients together for 2 mins and stop.
- Open the blender and squeeze the fresh lime juice into the mixture.
- Continue with blending for a further 2 minutes or longer if required to puree everything.
- Pour your fresh watercress and scallop dip into ramekin dishes or similar for serving.
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