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I LOVE LOVE LOVE scallops. It’s definitely one of the things that I picked up from my mother because I always remember her cooking them up at home, of course at that time I thought they were weird and refused to try them, only later did I realize how much I missed out! Not only are they delicious but being made up of protein, omega-3’s, and a little sodium they don’t make me feel guilty at all!

Here is a scallop recipe that I love, the marinade is light, yet flavorful, and so very easy. I can basically make it out of stuff I already keep in the house anyway., so its perfect for a night alone. I find I like to have scallops and shrimp alot for my alone nights because they can easily be kept in the freezer and are quick to defrost and cook up, so I don’t have to plan anything until my stomach starts to rumble.

Asian Marinated Scallops

½ lb medium sea scallops

¼ cup reduced sodium soy sauce

1tbsp lemon juice

1 tbsp extra virgin olive oil

1/8 tsp toasted sesame oil

1 tbsp honey

½ tbsp ground ginger

¼ tsp Chinese five spice powder

1 tsp garlic powder

Combine soy, lemon, oil, sesame oil, honey, and spices in a
medium sized bowl. Add scallops and toss to coat. Allow the scallops to
marinate for 20 minutes, but no more than half an hour or they will become rubbery.
Skewer the scallops on soaked wooden or metal skewers and cook over a preheated
grill or broiler for 2-3 minutes per side. They should become firm and opaque,
but not hard. Serve immediately. (serves 2)

I like to make sure when grilling these bad boys that there is a little char on the outside to add a little more flavor. This recipe goes well over my basic Garlic Parmesan Pasta,or a salad with a soy-ginger dressing. I have also made this recipe and paired it with grilled steak and sides for a surf n turf dinner that will satisfy any crowd.

Try out this recipe for me and let me know what you paired it with!

Food for the body is not enough. There must be food for the soul. ~Dorothy Day

This morning I was feeling like I needed a boost. I didn’t sleep a wink and my morning run went horribly. Not to mention Ii had a very stressful week. I didn’t want to weigh myself down with heavy pancakes or sausages so I thought I’d go a little French; velvety scrambled eggs, and a fresh salad with maple vinaigrette. I don’t think I have made a wiser decision.

This breakfast was perfect! It as light and healthy and really helped to rejuvenate my mood. The leafy greens were bright and fresh, and when the vinaigrette ventured over to my eggs it added a little burst of flavor. The eggs alone were fabulous. They were light and fluffy, thanks to the cream cheese, but also full of flavor. Now I’m going to sit back and enjoy my English Breakfast tea.

Have a wonderful day!

Velvety Scrambled Eggs:

3 eggs

Nonstick spray

Table spoon of Skim Milk

.5 teaspoon Marjoram

.5 teaspoon Thyme

Salt & Pepper to taste

.5 Tablespoon Non Fat Cream Cheese

In a bowl whisk together eggs, milk, marjoram, thyme, and cream cheese. The cheese may not mix well here so be sure to break it up during the next step. Pour mixture into a warm pan coated in spray. Use a spatula to gently stir the eggs continuously on low heat. Once they begin to firm, and look opaque remove from heat and add Salt and pepper.

Maple Vinaigrette

1 teaspoon Apple cider Vinegar

2 teaspoons maple syrup

1/5 teaspoon vanilla extract

pinch salt

whisk together all ingredients until well blended.

Asian Marinated Grilled Scallops

Single Brunch

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