Thursday, May 5, 2011

Salad with pan seared scallops

I started out by mixing lemon juice, olive oil, dried basil, black pepper, mirin and some nutritional yeast in the bottom of the salad bowl. Then I added in a few handfuls of baby green mix and tossed in the dressing.

Then I broke an item I picked up at the store today - 

I rinsed them and patted them dry then seasoned each side with a little salt and pepper.

They went into a skillet on high heat with a little olive oil. I cooked them for about 2 minutes on each side until each side had a nice golden brown crust.

A great fast dinner.

I am going to go lay out my exercise cloths so I will be all ready to hit the gym sometime after breakfast tomorrow!


  1. yummm i want scallops so badly!! wonder if the frozen ones are still delicious....

  2. @mitzi @ my nikon eats food

    The stores always say the previously frozen ones taste the same as the fresh but to me the have more of a clam taste (if that makes any sense). Not bad but just different.

  3. So healthy! I need to make this. Just started p90x and I am already sick of chicken for dinner!