An essential component of success with our easy weight loss programs is a low-carb diet, which can be just as delicious as any other type of meal plan. We’re always looking for new recipes to share with our members, and this week’s is perfect for the warmer months—Citrus Pan Seared Scallops served on a bed of baby greens and spinach.
This zesty and refreshing salad is easy to prepare and perfect for those following a low-carb diet and other easy weight loss programs. The scallops are an excellent source of lean protein, containing approximately 20 gram per four ounce serving, and specifically contain three essential amino acids: cystine, tryptophan and isoleucine. The citrus ingredients in the vinaigrette contain a good dose of vitamin C and the leafy greens are another fundamental food for a healthy diet. They pack a serious fiber punch that, coupled with the lean protein in the scallops, should help satiate your hunger for many hours.
This meal is perfect for the entire family and can be served for lunch or dinner. Enjoy!
1/2 lb sea scallops
1 tsp unsalted butter
½ cup orange juice
1 navel orange, segmented
1 tbsp extra virgin olive oil
2 cups mixed baby greens
2 cups spinach
2 tbsp scallions, chopped
1 garlic clove, crushed
Himalayan sea salt
Freshly ground pepper
Season the scallops with the Himalayan sea salt after they are washed and dried. Melt the butter in a medium size pan on high. Toss the scallops into the pan and sear them for a few minutes on one side. Turn them over and sear from the other side, for a minute or two at most.
When the scallops are seared, set them on a plate among the salad greens and spinach. Place the orange segments around them and top the salad off with the scallions.
To make the vinaigrette, whisk the extra virgin olive oil, orange juice, lemon juice, crushed garlic, Himalayan sea salt and pepper together. You can also add champagne vinegar for even more zest. Drizzle over the salad and serve.
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