I was reading an article the other day about how fasting is one of the longest standing “health trends” in human history. We’ve been fasting for various reasons for as long as we can remember! And as many people around the world come into another season of fasting (Lent) - as a Health Coach, I appreciate the focus on fish this time of year!

Seafood in general is a natural source of Omega-3 fatty acids, basically what you’re trying to get from that fish oil pill you keep choking down. I once had a client ask me what brand of fish oil she should take - I told her to eat more fish. Getting any nutrient direct from the source will ALWAYS be your best bet!. Not only that but fish is one of the few foods that also contains Vitamin D. Something we usually have to get from exposure to the sun (which, in New Jersey in March, there is little of). And a vitamin that a lot of people (including myself) are deficient in. Seafood that is responsibly caught - like what the guys at Sona Far Hills are doing - gives your diet a clean source of protein and healthy fats!

And we’ve only just begun to touch on the benefits of this dish. Butternut squash is packed with fiber to help your digestion. It can also reduce inflammation and when paired with antibacterial, antiviral, anti-fungal (yea, all that) onion - you’ve just pureed yourself to a seriously strong immune system! And then we topped all that off with some coconut which helps support weight loss and boosts brain power!

Finally those brussels sprouts also amp your immune system, move your digestion along to help you lose weight and reduce inflammation in the body. This just might be a perfect meal!

So whether your fasting for Lent, searching for kept friendly recipes, or just looking to generally be healthier , add this recipe to your menu this week and see how delicious “good for you” really is! You' won’t be sorry! There’s definitely no sacrifice here!

Check out the video and recipe below!
Buon Appetito!

Seared Scallops w/ Toasted Brussels & Butternut Puree
Serves 4

For the Scallops:
12 U10 diver sea scallops
salt & pepper
2 Tbs. grapeseed oil
1 Tbs. butter

For the Puree:
1 lb. butternut squash, peeled & cubed
1 onion, peeled and cut into 8ths
1 Tbs. olive oil
salt & pepper
1 can, full fat, coconut milk

For the Brussels Sprouts:
2 lb. Brussels sprouts, base removed and leaves pulled apart
2 Tbs. grapeseed oil
salt & pepper
1 Tbs. balsamic vinegar
1/2 C. pomegranate kernels

Preheat the oven to 400°F. Toss the butternut squash and onion with the olive oil, salt and pepper. Spread on a foiled lined cookie sheet and roast until tender, about 45 minutes. Place roasted veggies in the bowl of a food processor. With the machine running pour the coconut milk in with the veggies until a smooth puree forms. Set aside.

Heat a pan over high heat. When it’s very hot, add grapeseed oil and brussels sprouts leaves. Season with salt and pepper. Let the leaves sit in the pan for about minute before tossing or stirring, allowing them to char in spots. Let them continue to char until the are bright green and dark brown in spots. Remove from the pan and add balsamic vinegar, and pomegranate seeds. Toss to coat. Set aside.

Pat scallops dry with a paper towel. Season with salt and pepper. Heat a cast iron or non-stick pan over high heat. When it’s very hot, add grapeseed oil. Place scallops in the pan and allow to sear for 1-2 minutes. The scallops should have a crisp, dark brown color to them and release easily from the pan. Flip all of the scallops, lower the heat and add the butter to the pan. As the butter melts, tilt the pan and use a spoon to spoon the melted butter over the scallops until they are cooked through, another 1-2 minutes.

Build your dish by spooning the butternut puree into the bottom (if you start to see the coconut milk getting too cold and white in spots, reheat the puree briefly in a warm pot). Add scallops on top of puree and place brussels down the side. Serve warm.