Whoa. That title is wordy. It’s also delicious!
Bone broth: full of minerals, collagen, gelatin, protein, fat. What’s not to love? It’s extremely easy to make, and highly nutritious, especially if you are working on repairing a not-so-happy gut.
First, find a butcher whom you trust. Ask if they have beef bones. They should sell them to you for dirt cheap. Of course, I prefer my beef bones to come from grass-fed cattle, but that’s just me. Get what you can.
Do you have a crockpot? Yes? Good. If not, do this in the largest pot you have on the stove. You will have to watch it. Having a crockpot makes this ridiculously easy. Turn it on and go to bed. That kind of easy.
I threw about 2, maybe a 2.5 lb bag o’ bones into the oven last night, at 350 degrees for an hour to roast and become truly special.
Cut up 1.5 white onions into large chunks. Take an entire head of garlic, and slice off the top to expose the garlic. Yes, you’ve been exposed garlic! DEAL!
Toss these ingredients into your crock pot. Add about 1 – 2 tablespoons sea salt, and about the same amount of whole peppercorns.
Now, at this point, you can also add any veggies you want: carrots, celery, broccoli stems, you name it. I chose not to. I wanted a clean, unadulterated broth.
Also: a splash or two of apple cider vinegar helps draw out the goodness from the bones. I cannot eat vinegar at this time, so I left it out. I did squeeze about 1/4 of a lemon in however.
Once your bones are done roasting, let them cool a bit, and add them to your crock pot. Cover this concoction with cold water. My crock is about 3 quarts, I believe.
Turn the heat to low, and allow this to become beautiful over the course of 8 hours. If your crock pot can go for longer, do it. I cooked mine for 12 hours.
Beautiful, nourishing bone broth. How I love thee. I try to make this stuff once a week, if I can.
Now, onto them scallops, green onions, and dulse, OH MY!
Buttered Scallops, with Green Onions and Dulse Soup
3 cups bone broth
11 – 12 small sea scallops, fresh or defrosted
2 tablespoons organic butter*
One whole green onion, finely chopped
One handful of dulse, snipped into smaller pieces
1 – 2 tablespoons ginger, grated
Red chili pepper flakes, to taste
Serves two. Or, if you’re really hungry, serves one
Reheat your bone broth over the stove; bring it to a boil, then take it off the heat. There, that part is done.
Heat a small frying pan on medium-high heat. Drop in your two tablespoons of butter. Is it sizzling? Good. Let it sizzle and foam. Watch it. Burnt butter is sad. Carefully place your scallops in, one at a time. Watch the butter. It will start to brown, and your kitchen will smell OUTSTANDING: nutty, sweet and divine. Trust me on this. Keep watching your butter. Take it off the heat for a moment or two, if you have to. But allow the butter to turn into a rich, caramel colour. Now, carefully flip those scallops. You’re just cooking these through. Tough scallops are sad. Do not overcook them, or else I’ll get a sea of texts from random scallops that YOU ruined, saying “WHY! She hates me! Why does she gotta overcook my ass?!” and I’ll be like “Bro…I dunno. Stop texting me, weirdo”.
Season with a touch of sea salt. Add in your green onions. Stir. Remove from heat.
Transfer your broth to a nice big bowl. Pour in your scallops, all that butter, and green onions. Add your dulse**, grated ginger, and hot pepper flakes. You are DONE and have a wicked, awesome, tasty soup! Look at you, you smarty pants you!
*Organic butter is all I use. Sadly, Canadians don’t have the luxury of having grass-fed butter here. I’ve looked everywhere. It’s hopeless! *sniffles*
**Dulse is seaweed: full of minerals, including iodine. I like eating it straight out of the bag! Delish!
Enjoy Let me know what you think!