NUTRITION SPONSOR
Ann Shippy, M.D.
SEPTEMBER 2020
RECIPE OF THE MONTH n Functional medicine doctor, Ann Shippy, shares one of her healthy recipes with us.
S E ARE D SCA LLO P S I N S PINAC H P UR ÉE INGREDIENTS: 1 lb dry sea scallops 2 tbsp extra virgin olive oil Kosher salt, to taste Cracked pepper, to taste Fresh peas, for garnish Green onions, chopped for garnish Pea Purée: 1 10oz bag frozen peas 1 tbsp lemon juice 1 cup organic spinach 1 tbsp extra virgin olive oil Kosher salt, to taste Black pepper, to taste PREPARATION: In a skillet on high heat, add the oil and wait until hot. Season scallops with salt and pepper, and add to the skillet. Heat on both sides until cooked through and browned on each side. Set aside. To make pea purée, boil a pot of water and add peas for 1 minute. Drain and place in a blender
SEPTEMBER 2020
with the remaining ingredients. Blend until you get a creamy consistency. Place purée on plates and add scallops. Garnish with fresh peas and green onions.
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