Taurine-Boosted Seared Scallops with Rutin-Rich Buckwheat & PQQ Chimichurri

Name: Taurine-Boosted Seared Scallops with Rutin-Rich Buckwheat & PQQ Chimichurri
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean, World Cuisine
Ingredients: 12 oz (340g) Wild-caught Dry Sea Scallops (Side muscle removed); 1 tbsp Avocado oil (for high heat searing); Sea salt and cracked black pepper; 1 cup Raw Buckwheat Groats (not kasha/pre-toasted, unless preferred); 2 cups Vegetable broth (low sodium); 1 Shallot, minced; 1 tsp Fresh Thyme leaves; 2 cups Fresh Parsley, tightly packed (stems included for max PQQ); 1 Ripe Kiwi, peeled and diced; 1/4 cup Walnuts (for ALA Omega-3s); 1 clove Garlic, raw; 1 tbsp Apple Cider Vinegar; 3 tbsp Extra Virgin Olive Oil

Instructions

Prep:15minCook:20min

This recipe targets two critical hallmarks of aging: Mitochondrial Dysfunction and Nutrient Sensing Deregulation. While most anti-aging recipes focus on inflammation, this dish focuses on cellular energy and lifespan extension. Wild Scallops are the star, selected for their extreme concentration of Taurine. A landmark 2023 study published in Science identified Taurine deficiency as a driver of aging and showed that supplementation extended health span. We pair this with Toasted Buckwheat, a gluten-free pseudocereal rich in Rutin, which supports vascular elasticity. The dish is finished with a vibrant green sauce made from Fresh Parsley and Kiwi. Parsley is scientifically recognized as the highest food source of Pyrroloquinoline Quinone (PQQ), a cofactor that stimulates mitochondrial biogenesis (growing new mitochondria), while the Kiwi provides enzymes to aid protein absorption without spiking blood sugar.

Updated at: Sat, 10 Jan 2026 00:53:16 GMT