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.
- 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.
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