I used to think of Scallops as a delicacy that you occasionally order at an expensive restaurant and not as something I would prepare at home. To my surprise I recently discovered that scallops are actually very quick and easy to prepare! Today I made “Seared Scallops over a bed of Spinach” for lunch…..so yummy and nutritious.
Scallops have a light non-fishy taste and contain large quantities of important minerals. They are a great substitute for red meat as they contain an excellent source of protein plus omega 3 and B12 (healthy nerve system). On top of all this greatness, scallops are a low calorie and low fat food!
I hope that I sparked your curiosity to try this dish…..It’s really worth a try
Make this nutritious, elegant and simple meal within 15 minutes.
- 4 large scallops
- 2 cups spinach
- 1 avocado
- 8 baby Portobello mushrooms
- ¼ cup yellow onion
- 2 tbsp olive oil
- ½ lemon
- Salt & pepper
- Thinly slice the mushrooms and cut up the onion.
- Heat up a skillet with some olive oil and sauté the mushrooms and onion until mushrooms are brown and onion translucent. Season with some salt and let it cool down.
- Put 1 cup spinach on each plate, drizzle some olive oil and fresh lemon juice over the leaves. Slice up the avocado and place them on the salad. Add the mushrooms and onions.
- Heat a large skillet over medium- high heat. Pat the scallops dry.
- Drizzle some olive oil in the pan and rub a bit on top and bottom part of the scallop. Sprinkle some salt and pepper evenly over the scallops.
- Add scallops to pan, cook: 3 minutes on each side if you have large scallops or 2 minutes on each side if you have medium sized ones.
- Don’t move them around in the pan. You want a nice brown crispy crust. (Don’t overcook them, they’ll get chewy)
- When done, add them to the salad and enjoy this fancy meal!
- Option for an X-tra fancy look: Chop up some fresh parsley and sprinkle over the scallops before serving.