A Light Spring Dish

Over the weekend I received a couple of queries, one from a popular forum and another from this website. The first related to tolerance of fruits, especially apples, after weight-loss surgery.  Many people could tolerate them and just a few struggled. Why?  It’s hard to say…sometimes it’s the waxy skin that makes them hard to stomach and sometimes with very sweet varieties the sugar can have some impact. More than likely it is the same old explanation…some people tolerate certain foods and some people don’t! Chewing well does help but it’s not always the solution.

 

The second query I received related to scallops…why haven’t I given a recipe for them because their nutritious, quick and easy to cook, affordable and come in small portions? The answer here is very simple…I don’t really like them. I can eat them if served at a dinner party (it would be rude to refuse) but would never choose them.

 

So here is a recipe that hopefully marries these two foods together and which I can honestly say is good (even for those who wouldn’t normally choose scallops). I have used the Kanzi variety of apple which has a unique sweet and sour flavour which is available in supermarkets now and until the end of May. It isn’t overly sweet and has a fantastic juiciness and crunch.

 

The apple is sliced extra thin (and can be peeled if liked) then marinated with just a little good quality olive oil and lemon juice then topped with scallops and drizzled with just a smidgen of balsamic vinegar. It can be on the table in minutes. Garnish with some herbs like chopped parsley or snipped chives for a bariatric-friendly seasonal Spring dish that is sure to impress!

 

KANZI APPLE CARPACCIO WITH SCALLOPS

 

Ingredients

Metric/US

I Kanzi apple

2 tsp lemon juice

4 tsp olive oil

salt and freshly ground black pepper

6 fresh scallops

low-fat olive oil cooking spray

2 tsp balsamic vinegar

parsley or chives to garnish (optional)

 

Method

1.  Core the apple and remove the skin if not tolerated. Cut into very thin slices and place in a bowl. Add the lemon juice, olive oil and salt and pepper to taste. Toss well and leave to marinate while cooking the scallops.

2.  Score the scallops and season with a little black pepper. Spray a small non-stick pan with low-fat olive oil cooking spray, heat then add the scallops and fry on both sides until cooked, then season with a little salt.

3.  To serve, divide the apple slices and arrange in circles on two plates. Top with the cooked scallops and drizzle with the balsamic vinegar. Garnish with parsley or chives if liked.

 

SERVES 2

WLS PORTION: 1/2-3/4

 

CALORIES:  155

PROTEIN:  6.6g

CARBOHYDRATE:  8.9g

FAT: 10.1g

 

Image courtesy of Kanzi Apples