Happy Saturday. How’s your weekend going? Remember last week when I said I was doing the fish-on-Fridays thing? Today I thought I’d take a second to share one of my go-to recipes.
Scallops are one of my favorite types of seafood ever. I think they’re tied with salmon for top honors. They also happen to be high in protein, low in fat, and will set you back about 100 calories per serving. They’re also a great source of vitamin B12, iron, and zinc. Scallops are what I make when it seems the world is going wrong and I need a little reminder that I’m not completely powerless. In the face of sweeping change, I can still get a nice sear on some goddamn scallops. Seriously, though—these look all fancy but are so easy I’m a little embarrassed to call this a “recipe.”
That said, here’s how I make pan-seared scallops…
- 1/4 lb sea scallops per person
- Butter or olive oil for pan (I like to put olive oil in a spray bottle)
- Heat oil/butter in a skillet or sauté pan over medium heat.
- Add scallops. Cook until beginning to brown (usually ~2-3 minutes).
- Turn over and cook until browned on the other side (another 2-3 minutes) and scallops are just barely opaque in the center.
- Serve immediately.
Lately, my favorite way to enjoy scallops is over a light arugula salad. You can also sauté greens and cook up some red lentils like so.
Do you like fish? What’s your go-to comfort food/recipe?
Hungry for more?
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