Want to Fuel the Fire?
Love is in the air… and so are some amazing romantic and delicious recipes that you can cook up in the kitchen -with your partner, or yourself, - it’s time to feel and taste the love of Valentine’s Day.
In my book, Healthy Sex Drive, Healthy You: What Your Libido Reveals About Your Life, I devote an entire chapter to aphrodisiacs - what they are, how they work and why they can fuel the fire of desire. Some of the most commonly known aphrodisiacs include dark chocolate, figs, pumpkin and oysters.
Oysters have long been considered the food of love. As legend has it, the famous lover, Casanova, ate dozens of oysters a day, once even seducing a vestal virgin by sliding an oyster from his lips to hers. Oysters contain high amounts of zinc, needed for immune protection as well as dopamine, a hormone known to increase libido.
Many of you know that I love seafood, especially scallops! But I don’t tend to buy them or experiment with recipes including them - having multiple excuses why I can’t. “They’re too expensive. Too rich. Too difficult to cook.” Well, this Valentine’s Day, I challenge you to try this recipe which I’ve found to be one of my favorites. It’s from theroastedroot.com and sure to fulfill your expectations! Avocado oil contains high levels of folic acid and other B-Vitamins needed for energy production as well as being a “heart healthy” fat loaded with omega-3 fatty acids. Scallops do contain some fat, both saturated and unsaturated - eat them in moderation and on special occasions.
Yes, you and your partner deserve some love with this sexy Valentine’s Day indulgence - try it and let the sparks fly!
From - theroastedroot.com
Pan-cooked seared scallops with tangy delicious chimichurri sauce
Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
- 1/2 lb. sea scallops
- 2 Tbsp avocado oil
- 1 Tbsp grass-fed butter, or ghee
- Sea salt
- 2 cups flat leaf parsley, packed
- 1/3 cup fresh oregano, loosely packed
- 4 cloves garlic, minced
- 1 lime zested
- 3 Tbsp fresh lime juice
- 1 tsp pure maple syrup, optional
- 3/4 tsp sea salt
- 1/4 tsp black pepper
- 3/4 cup avocado oil, or olive oil
- Pat scallops dry with a paper towel and season with sea salt and paprika (and/or any of your favorite seasonings).
- Heat a large cast iron or stainless steel skillet over medium to medium-high heat and add the avocado oil and butter. Allow skillet to get completely hot.
- Place the scallops on the hot skillet, ensuring they have plenty of room for cooking evenly. Cook for 2 minutes, then flip using tongs and cook 1 to 2 minutes longer, until scallops are opaque and firm when poked.
- Serve with chimichurri sauce and choice of sides
- Add all ingredients for the chimichurri sauce except for the oil to a food processor or blender. Pulse to chop. Leaving the machine on, slowly stream the oil through the opening and continue processing until sauce reaches desired consistency. Use immediately or store in a jar in the refrigerator for up to 1 week.
Serving Size: 1 of 2
Amount Per Serving
P.S. Please join me on my FB Live where I will share more secrets from my book to make this Valentine’s Day one of the most sizzling of all! Today, Thursday February 9th at 5:30pm PT/8:30pm ET. RSVP here!
- In health and happiness