Seared Scallop and Avocado Salad

Apparently, I’ve decided to cook every creature in the sea. Fish….clams….now scallops.

Thank you cute little sea creatures, for sacrificing your lives, for my undeserving self.

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These sea scallops were uh.maze.ing.

A quick sear to each side was able to lock in the juiciness, while also keeping the scallops tender.

 This recipe is very adaptable.  If you don’t care for oregano or thyme, substitute some dried cilantro or basil.  Whatever spice it is that makes your mouth water, throw it in the mix, and enjoy a delicious dinner!

This recipe is also super easy and has the ability to make you appear to be the  REAL Iron Chef.

Ingredients:

Scallops (as many as you’d like! I had about 1/8 cup of flour-seasoning left over after rolling 5 scallops).

1/4 cup whole wheat flour

1 tbsp lemon pepper

1/2 tsp salt

1/2 tsp oregano, dried

1/2 tsp thyme, dried

olive oil

salad + desired toppings

(pictured here: avocado, fresh jalapeno, lime, red onion)

Directions:

1. Mix together the spices.

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2. Rinse scallops. Pat dry.

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3. Roll scallops in herb mixture.

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4. Preheat skillet until it is hot. Add olive oil and scallops. Sear for approx. 2 minutes on each side.

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5. Flip when you have a perfect golden brown crust.

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6. Throw on your plate with a veggie on the side, or blend the two and create a scallop salad!

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the perfect flavors in each bite.

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mmmmmmmm.

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cheers and happy evolving!

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