While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”
This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.
Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.
My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…
There are many different types of scallops which makes researching them just a little difficult. So for this food I am going to stick with Parragon’s book.
Scallops have B12, magnesium and tryptophan.
I’m rather afraid to try cooking scallops on my own… I’ve had one too many bad scallops in my life and I have no experience with them. I do have some frozen bay scallops in the freezer that I plan on potentially using in the near future.
Do you have a simple scallop dish for me to try?