This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"Most seafoods... should be simply threatened with heat and then celebrated with joy."
-Jeff Smith, The Frugal Gourmet
I love this recipe and you don't have to make it with the Thai Peanut Sauce recipe. There are a number of good sauces on the market and they are not too high in calories, fat or sodium. I will often substitute the Whole Foods brand when I make this pizza and it still comes in at about the same nutrition content.
Searing is an essential cooking technique and you can use it for everything from scallops to crab cakes to calves liver. Usually chefs don't think about the amount of oil (and calories) added to the sear pan.
Getting the outside of crab cakes crusty is one of the things that makes them so delicious. Use a non-stick pan. Heat the oil until it is very hot - almost to the stage where it begins to smoke. Add the crab cakes and cook for about 5 minutes. While they are cooking spray them lightly with oil (see Oil spray - Recipe No. xx). Turn and cook for another 2 minutes.
This technique will work for searing almost anything. The cooking times will vary depending on what you are cooking.
It is very important to not sear too much in one pan. If the foods are too close together the steam they give off will not be able to evaporate and will end up in the pan as liquid. The result is a soggy mess not a crispy crab cake.
Servings: 2 | Serving size: 1 pizza
Cooking Time: 30 Minutes
This recipe can be multiplied by 2,3,4.
Leftovers are good cold for breakfast. Serve with red wine (but not at breakfast) and a good movie.
|1 tsp||extra virgin olive oil|
|1 large||leek (cleaned well and sliced into thin rounds)|
|2 Tbsp||Thai peanut sauce (don't purchase if making your own)|
|1 tsp||extra virgin olive oil|
|6||sea scallops (about 6 ounces)|
|2 Tbsp||unsalted dry roasted peanuts (chopped fine)|
|1/2 cup||fresh cilantro leaves|
|1/2 cup||fresh mung bean sprouts|
|1/2||recipe whole wheat pizza dough|
Pizza is best baked on a pizza stone but a cookie sheet will work as well. Place the baking stone or cookie sheet in an oven that has been preheated to 500°F. Allow the baking surface to heat for at least 15-20 minutes.
Place 1 tsp. olive oil in a non-stick skillet pan over medium high heat. Add the leek and reduce the heat to medium. Cook until the leeks begin to soften and brown stirring frequently.
Add the peanut sauce and toss to coat thoroughly. Set aside.
While the leeks are cooking, heat the remaining 1 tsp. olive oil a small non-stick skillet over high heat. When the pan is very hot, add the scallops to the pan. Sear on one side about 3 minutes and turn. Cook on the other side for about another three minutes. Remove to a paper towel to drain.
When they are cool slice them in half so there are two discs for each scallop (a total of 6 discs per pizza).
Using 1/4 of the pizza dough recipe (for each pizza), gently stretch into 8-inch rounds. Don't work too hard to get a perfectly round shape.
Arrange all the toppings so that they will be easy to place on top of the dough.
Once the dough is formed, place it on top of the hot pizza stone and top with each with one half of the leek mixture. Sprinkle with 1-tablespoon peanuts per pizza and top with 6 scallop discs (seared side up) and then 1/4 cup cilantro leaves per pizza.
Bake for about 10 - 12 minutes until the dough begins to brown. Top with 1/4 cup bean sprouts and cook for another 2 minutes.
Serving size: 1 pizza (including dough)
Servings: 2 individual pizzas
|Calories 465||Calories from Fat 71|
|% Daily Value|
|Total Fat 9g||13%|
|Saturated Fat 2g||7%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 74g||25%|
|Dietary Fiber 10g||40%|
|Vitamin A 21%||Vitamin C 18%|
|Calcium 8%||Iron 28%|
|Vitamin K 39 mcg||Potassium 768 mg|
|Magnesium 173 mg|