Inspiration for a beautiful meal is everywhere. It’s online, it’s at the grocery store, it’s in a magazine. But nowhere is it ever more prevalent than at the farmer’s market; well, at least not for me.
The farmer’s market on a Saturday is buzzing with energy. The people are happy and they show up hungry. Usually they leave stuffed and ready for a mid-afternoon snooze. I managed to hold out this Saturday, because instead of spending my money on lunch I decided to pick up a few things to make for dinner.
Brussel sprouts were the first thing to catch my eye – I don’t cook them often but this bunch was so fresh and so green, I had to snatch some. So that’s how this recipe came to be; I let the inspiration of the farmer’s market influence me. Whatever spoke to me was gathered. What was created… simply a masterpiece. You’ll see.
Here’s my recipe for what I’ve named “Farmer’s Market Scallops”.
- Roughly four cups brussel sprouts, halved
- One large sweet potato, diced
- Half a yellow onion, diced
- 1 package of small scallops, rinsed and dried
- 5 strips of bacon, cooked and crumbled
- Slivered almonds, toasted
- 1 TBSP coconut oil
- Balsamic Vinegar
- Olive oil & basil paste
Preheat the oven to 375. Coat brussel sprouts with balsamic vinegar and cover half of a large baking pan. Mix sweet potato and onion and cover the other half of the baking pan with them. Bake vegetables for 35-40 minutes or until desired texture is achieved – I like to wait until the tops are just a bit crispy. When they are almost done, heat coconut oil in a pan on medium to high heat. Add scallops and cook until lightly browned.
Plate vegetables and add slivered almonds, bacon crumbles, and scallops. Top with olive oil and basil paste mixtures.
The depth, the flavor – the textures. This dish is completely complete. I wouldn’t classify this recipe as particularly easy, but never has something been so worth the effort.
I poured my heart and soul into this dish, and I guess it showed.
I really hope that you guys enjoy this recipe, I give it a total 10/10.