I was first introduced to this recipe by my personal trainer and over the past couple of months I’ve adapted it slightly to bring that tang of deliciousness that comes to the table with some white balsamic vinegar!
Scallops are one of my favorite shellfish and bring back memories of my days in New Zealand when I would free dive for Scallops and eat them fresh out of the shell on the beach still in my wet suit…
Shellfish can also be classed as Organ Meats when you eat all that’s in the shell, so while many people balk at Offal, you’ll often find me cooking up some clams, mussels or scallops to get my nutrient density !
Scallops are actually an excellent source of a very important nutrient for cardiovascular health, vitamin B12. Vitamin B12 is needed by the body to convert homocysteine, a chemical that can directly damage blood vessel walls, into other benign chemicals. Since high levels of homocysteine are associated with an increased risk for atherosclerosis, diabetic heart disease, heart attack, and stroke, it’s a good idea to be sure that your diet contains plenty of vitamin B12 to help keep homocysteine levels low (homocysteine is also associated with osteoporosis, and a recent study found that osteoporosis occurred more frequently among women whose vitamin B12 status was deficient or marginal compared with those who had normal B12 status.)
In addition to their B12, scallops are a good source of magnesium and potassium, two other nutrients that provide significant benefits for the cardiovascular system. Magnesium helps out by causing blood vessels to relax, thus helping to lower blood pressure while improving blood flow. Potassium helps to maintain normal blood pressure levels.
I source my Balsamic Vinegar from The Olive Tap, in Long Grove, IL and lucky for you they do provide a shipping service!
So let’s tuck in!