Lemon Garlic Scallops over a Bed of Greens and Tomatoes

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 purposed, 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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Cheese Fried Eggs

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As a dancer, I love nothing more than starting my day off with a protein packed breakfast. As such, my go-to is a delicious, nutritious (and not to mention cheap!) plate of eggs. For some reason I developed an aversion to runny yolks and scrambled eggs at some point during high school so that’s left me with the meager options of egg white omelets or two fried eggs over hard. While omelets are easier to get creative with, people generally don’t like to mess with fried eggs. I’m hoping to change that today. Cheese fried eggs made me excited for breakfast again, and could not be easier to make. Happy munching!

Recipe:

Olive oil (I use a spray but oil from the bottle will work as well)

2 eggs

Cheese of your choice (My favorites are shredded parmesan, crumbled goat cheese, and shredded cheddar)

Preheat and grease pan. Sprinkle cheese to thinly cover bottom of pan. Crack eggs into pan and fry until the yolk reaches your desired consistency.

Bon appétit!

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Note: Feel free to get creative with it! I like to add avocado at the end or sauté some mushrooms before adding the cheese and eggs #yum