- 1-Tablespoon extra virgin olive oil
- Freshly ground sea salt to taste
- Freshly ground black pepper to taste
- 1-pound Sea Scallops
Make sure the scallops are dry and bring to room temperature right before cooking. Season scallops on both sides with salt and pepper. Heat oil in a large skillet over medium heat. Add scallops, and depending on size, cook for about 2 1/2 -3 minutes per side, until cooked through. Don’t overcook!
Serve with steamed Swiss chard, black quinoa and mango chutney.
Per serving: 130 calories, 4.4 g fat, 19 g protein, high in magnesium, phosphorus, selenium and vitamin B12.
