Lemon Garlic Scallops Salad

I went all chef status for lunch. Let me put on my best chef voice. Ahem. Perfectly pan-seared lemon garlic sizzlefish scallops on a bed of delicately mixed lettuce and crisp spinach greens, steamed edamame, sliced clementine, crushed walnuts, raisins, and avocado. Shwoooop. Perfect.

Processed with VSCOcam with f2 presetLemon Garlic Scallops

Serves: 1

  • 1.5-2 tsp olive oil
  • 1 package sizzlefish scallops (4 oz worth)
  • juice of 1/2 lemon
  • 1/8 tsp sea salt
  • 1/8 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp basil
  • 1/8 tsp onion powder

Add just enough olive oil to a pan to coat the bottom (about 1.5-2 tsp worth). Heat the pan to a medium heat for 2-3 mins. Then turn it to low and add your thawed out scallops. Let it cook! Once lightly browned on one side (it takes 3-5 mins, it’ll also turn from pink translucent color to white and solid), flip and cook the other side. While the second side cooks, add the juice of 1/2 lemon, sea salt, black pepper, garlic powder, onion powder, and basil. By the time you’ve added everything, the scallops should be lightly browned on that side too. Don’t overcook! Doneeee.


Master vegan baking with this specially outlined online course!




Leave a Reply