Potato and Scallop Medley - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Jean-Michel Cohen
Sautéed scallops pair up with potatoes tossed in a fresh, aromatic dressing highlighted by mint, chives, parsley, and lemon juice.
Ingredients
- 4 oz. yellow potatoes
- 1 medium egg
- 2 oz. scallops
- 1 stalk celery
- 1/4 c. sliced onion
- 1/4 c. 1% milk fat cottage cheese
- 1/2 tsp. mustard
- Juice from 1/2 lemon
- 1 tbsp. canola oil
- 3 sprig Parsley
- 3 sprig chives
- 1 sprig mint
- Pepper
Instructions
- Place potatoes in a pot of cold salted water; bring to a boil and cook for about 25 minutes. Drain the potatoes, let cool. Cook the egg for 5 minutes in boiling water and rinse under cool water.
- Meanwhile, sauté scallops in a nonstick frying pan for about 5 minutes or until opaque in center. Chop half and reserve the remaining half for dressing the dish.
- Peel the potatoes and cut 2 tablespoons of potato flesh into small cubes. In a bowl, toss scallops, egg, celery, onions, and cubed potato. In another bowl, mix cottage cheese with mustard, lemon juice, canola oil, and the herbs. Season with salt and pepper. Pour the dressing over the potato mixture, mix, and arrange on plate or in a decorative scallop shell. Garnish with the remaining scallops. Serve chilled.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.
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