Lemon Garlic Scallops over a Bed of Greens and Tomatoes

For some reason or another, Friday night I was hit hard with a craving for scallops, despite the fact that I had never before prepared that protein. Additionally, I’ve been trying to maintain a vegan diet for at least 5 days a week, for environmental and ethical purposes, but have given myself two days of wiggle room for those inevitable cravings. Thus, when this craving hit, I counted it as a cheat day and riffed on some online scallop cooking methods. that I found I found the results quite enjoyable- I hope you do too!

 

Lemon-garlic scallops over a bed of arugula, sprouts, and tomatoes:

Ingredients (serves 1):

  • 2 tbsp butter
  • 2 shallots
  • 1 lemon
  • 3 cloves garlic
  • 1 cup arugula
  • 1/2 cup sprouts
  • 1/2 cup cherry tomatoes

Melt butter in a large skillet over medium heat. Sautée shallots, diced, and garlic, minced, in melted butter. Add scallops and cook for a few minutes on one side until opaque (shaking pan every 30 sec). Flip scallops to sear on other side.

 

While scallops are cooking, prepare a bed of arugula on a clean plate. Nest sprouts on top of arugula. Sprinkle quartered tomatoes on top of greens.

 

Once scallops are fully cooked, transfer them to bed of greens, Squeeze lemons into skillet. Mix lemon juice with remaining butter, garlic, and shallots to create sauce. Drizzle sauce over plate to serve.

Bon appétit!

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