Lemon Garlic Scallops Salad
I went all chef status for lunch. Let me put on my best chef voice. Ahem. Perfectly pan-seared lemon garlic scallops on a bed of delicately mixed lettuce and crisp spinach greens, steamed edamame, sliced clementine, crushed walnuts, raisins, and avocado. Shwoooop. Perfect.
Lemon Garlic Scallops
Serves: 1
1.5-2 tsp olive oil
4 oz scallops
juice of 1/2 lemon
1/8 tsp sea salt
1/8 tsp black pepper
1/4 tsp garlic powder
1/4 tsp basil
1/8 tsp onion powder
Add just enough olive oil to a pan to coat the bottom (about 1.5-2 tsp worth). Heat the pan to a medium heat for 2-3 mins.
Then turn it to low and add your thawed out scallops. Let it cook! Once lightly browned on one side (it takes 3-5 mins, it'll also turn from pink translucent color to white and solid), flip and cook the other side.
While the second side cooks, add the juice of 1/2 lemon, sea salt, black pepper, garlic powder, onion powder, and basil. By the time you've added everything, the scallops should be lightly browned on that side too. Don't overcook! Doneeee.