Pan Seared Lemon Pepper Sea Scallops

I love, love, love seafood! Thankfully, it is not something that I am allergic to. One of the best parts about living downtown on the water is that there is a surplus of fresh seafood that is harvested locally. I will walk to one of the many seafood shops and get whatever I am in the mood for that day.

 

Scallops are one of my favorite types of seafood. Scallops are a great source of protein, packing in over 80 percent. They are also high in magnesium and potassium. Potassium is crucial to the health of our bodies. It boosts the nervous system, prevents muscle cramps, and improves bone health and muscle growth. Potassium also reduces anxiety and stress!

 

What You Need:

Scallops

1/2 Lemon

Olive Oil

Pepper

Salt

Garlic Flakes

What To Do:

Season the sea scallops with salt, pepper and garlic flakes. In a preheated, hot pan, drizzle a bit of olive oil. Carefully add in sea scallops and leave them! You want them to get a nice crust on them and if you keep touching them, they will start to fall apart. You want to cook the scallops for 1-½ minutes per side. When the scallops are cooked, squeeze fresh lemon juice over the top and enjoy!

Pan Seared Scallops

One of the benefits of living next to the ocean is being able to get fresh, local seafood. Scallops are one of my favorite seafood.

What You Need:

3 Sea Scallops (if you make more than three, double the recipe)

1 bag of Spinach

1/4 cup White Wine

2 Tablespoons Vegan Butter

Garlic, chopped (2 cloves for Spinach, 1 clove for Scallops)

Lemon Juice

Salt and Pepper

What To Do:

Put one tablespoon of vegan butter in a pan on medium heat. Add in the spinach and garlic with some salt and pepper. Sauté until the spinach is soft. Put the spinach on a plate and 1 tablespoon of vegan butter in the pan.

Take the spinach out of the pan and add 1 more tablespoon of butter in the pan. Salt and pepper the scallops and place them in the pan. Add the garlic after a couple minutes.

Pour in the white wine and flip the scallops. Squeeze half a lemon on top of the scallops.

Depending on the size of your scallops will determine the cooking time. You want to be able to put a fork through it easily and the insides to be white, not translucent. If you over cook them, they will become rubbery. Squeeze the other half of the lemon over the scallops and place on top of the spinach.

Enjoy xoxo