
Favorite Recipe: Seared Scallops & Lentils Salad
Nutrition Powerhouse
Ingredients:
1 1/4 CUPS GREEN LENTILS
1 Bunch Kale, thinly sliced
2 ½ Cups Shredded Carrots
¼ Cup Balsamic Vinegar
1 TBSP Dijon Mustard
2 TBSP Canola Oil
12 Sea Scallops, Patted Dry
Chopped Fresh Chives
Instructions:
- Cook the lentils according to package instructions. Drain, While the lentils are hot, toss with the kale, carrots, vinegar, and mustard. Season with salt and pepper. Set aside.
- In a large skillet, heat the canola oil on medium high. Season the scallops on both sides with salt and pepper, then cook them until well browned on the bottom, about 2 minutes. Flip and repeat. Serve the scallops over the lentil salad and top with chives.
Makes 4 Servings
Adapted from menshealth