Pan Seared Scallops – CE
Brown rice
  • Clean Eating
  • skinny
Pan Seared Scallops – CE
Brown rice
  • Clean Eating
  • skinny
Servings:

Ingredients

Prep
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 red onion
  • 4 baby portabella mushrooms
On Cooking Day
  • 1/3 C olive oil extra virgin
  • 1 lbs sea scallops large
  • 1 t minced garlic
  • 1 t lemon juice
  • 2 bag frozen brown rice steamers

Instructions

To Assemble
  1. Slice the peppers, mushrooms and onion into thin slices. Put in a large zippered bag. Zip to seal and refrigerate.
To Cook
  1. Heat 1/3 cup extra virgin olive oil in a skillet. Add 1 pound large sea scallops. Cook without moving for 2 minutes. Flip.
  2. Add 1 teaspoon minced garlic. Pour mushroom, peppers and onions into skillet. Sprinkle with a pinch of salt and pepper. Cook another 3 minutes or until scallops and veggies are cooked. Sprinkle with 1 teaspoon lemon juice.
  3. Cook rice according to package instructions.

Ingredients

Prep
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 red onion
  • 4 baby portabella mushrooms
On Cooking Day
  • 1/3 C olive oil extra virgin
  • 1 lbs sea scallops large
  • 1 t minced garlic
  • 1 t lemon juice
  • 2 bag frozen brown rice steamers

Instructions

To Assemble
  1. Slice the peppers, mushrooms and onion into thin slices. Put in a large zippered bag. Zip to seal and refrigerate.
To Cook
  1. Heat 1/3 cup extra virgin olive oil in a skillet. Add 1 pound large sea scallops. Cook without moving for 2 minutes. Flip.
  2. Add 1 teaspoon minced garlic. Pour mushroom, peppers and onions into skillet. Sprinkle with a pinch of salt and pepper. Cook another 3 minutes or until scallops and veggies are cooked. Sprinkle with 1 teaspoon lemon juice.
  3. Cook rice according to package instructions.
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