Main Dishes

Pan Seared Scallops

44

Scallops are amazing. Especially when you cook them like this. There were no left overs to speak of. Yummy!

8
1 lb large bay scallops
salt to taste
pepper to taste
1 1/2-2 tbsp. butter
Gently rinse and pat the scallops dry with a paper towel. Sprinkle with salt and pepper on both sides. Melt the butter over medium high heat. When the butter is melted, place the scallops into the pan, in a single layer. After 2-3 minutes, the bottom of the scallop should be nicely browned. Carefully turn all of the scallops over and cook for another 2-3 minutes. Remove from pan and place on a plate for serving. Keep in mind that you DO NOT want to overcook scallops. They will get very chewy. Removing them a little before they look completely done is fine too. They will continue to cook a little more after you remove them from the heat.
Nutritions

Calories
58

Sodium
222mg
9% DV

Fat
2g
3% DV

Protein
6g
13% DV

Carbs
1g
0% DV

Fiber
0.6g
2% DV

Marinated Taro Root

2421

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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