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Sautéed Scallops

Sautéed Scallops

I got my wisdom teeth out yesterday last minute and have been on a strict "soft foods" diet since. In other words, one that requires no chewing. Here's a quick recipe that is healthy and clean, and obviously one that I am wishing I could have for dinner tonight: sautéed scallops with a cold mushroom salad.

Ingredients

1 pack mixed mushrooms | 7 fresh, baby scallops (these normally come together in a pack) | 1 lemon, squeezed | 2-3 tablespoons olive oil | salt, pepper, & garlic powder for seasoning

To make

Before you cook your mushrooms, marinate scallops with 1-1.5 tablespoons of olive oil, salt, pepper, and garlic powder. Set aside.

In a medium sized sauté pan, sauté mushrooms in 1-1.5 tablespoons of olive oil, salt, pepper, and garlic until soft in consistency. When finished, place in a small bowl, cover, and stick into the fridge or freezer to cool the quickly.

Once the mushrooms are done, sauté your scallops. In a medium sized sauté pan, cook scallops until they are golden brown on each side (keep in mind that this wont take too long).

When your scallops are ready, set aside. Remove your mushrooms from the fridge or freezer and toss with 1/2 lemon. Plate your scallops in a circle around your serving platter, with your cold mushroom salad in the center. Top it off with the other half of the lemon, juicing it over the scallops.

 

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