Chomps Wrapped Sea Scallops Wins Our #CookingWithChomps Contest
Congratulations to Allyson Laforge for winning our #CookingWithChomps recipe contest. Her winning recipe is listed below.
Chomps Wrapped Sea Scallops
Remove casing from your Chomp stick of choice - I used original.
Cut it in half length wise. Place one half between two pieces of parchment or wax paper. Gently roll with a rolling pin to a thickness similar to bacon.
Carefully cut the Chomp in half again (depending on how thin you roll it and the size of your scallops you may want to cut in thirds here instead). Repeat with the other half. You should end up with four (or six) pieces.
Wrap your cleaned scallops (**see note below) in the flattened Chomp stick and hold together with skewer or toothpick if desired. Season both sides of the scallops with salt and pepper. Set aside.
Heat small skillet over high heat. Once pan is hot, sear scallops in oil of choice (avocado is a good choice here due to high smoke point) for about 2-3 minutes on each side until nicely browned.
Serve with side dishes of choice and lemon wedges. I paired mine with parsnip purée so the sweetness would balance out the saltiness the Chomp added to the dish, and also some pan fried asparagus.
Parsnip recipe is as follows:
Peel and cut parsnips into chunks (I used about 1 large parsnip for this single serving). Add parsnips to a small saucepan and use liquid of choice (whole30 compliant broth or dairy free milk or water- I used almond milk) to fully cover all parsnips. I've found the ratio is pretty close to 1 large parsnip to 1 cup of liquid. Add 2 cloves of garlic, salt and pepper to taste. Bring to a boil. Boil for ~10 mins until parsnips are soft (think potato consistency). Purée until you reach a smooth consistency. If needed, slowly drizzle more liquid in as needed to thin purée.
**Fun fact when cooking with scallops: make sure you clean them properly!! There is often times a side muscle still attached that should be removed. It is fairly easy to spot and remove. Sometimes the side muscle will already be missing, but just keep an eye out for it, otherwise it will be tough and chewy. Also, run your scallops under warm water and pat dry to remove all sand that could be present still.