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:

1. 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. 

2. 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