TREAT YOURSELF!

Scallops are so friggin good. And guess what?? They're pretty healthy, too!

Most people associate scallops as a decadent meal you get at a nice restaurant. But scallops are an amazing source of protein. One serving (3 ounces) has 20 grams of protein! Whaaaat? Plus they're under 100 calories making them an excellent choice for dinner.

My recipe does have butter in it but you can simply switch it to oil.  And store bought pesto can be filled with up to 500 mg of sodium so where does that leave us?  We've got two options: homemade (I like Mark Bittmans) or a healthier brand. Everything in MODERATION.  I use Wegmans pesto sauce from their olive bar and its delicious.  If you decide to go for the store brand try to choose one that has less sodium.

Ingredients

• 1 pound large scallops, completely pat dry 
• Salt and pepper
• 1 tablespoons olive oil
• 1 tablespoon butter
• 1 whole lemon or 1 tablespoon lemon juice
• 1/2 cup basil pesto, homemade or store bought
• Mixed Spring Greens, for garnish

Dressing for the mixed greens:

• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Kosher salt and pepper

Directions:

1. Remove the small side muscle from the scallops and rinse under cold water. Pat dry thoroughly. Season scallops with salt and pepper
2. In a medium sized skillet heat olive oil and butter over medium high heat. {You want the pan very hot before you put the scallops in to properly sear the scallops.} 
3. Place the scallops in the pan and sear for about 1 1/2 - 2 minutes on one side until golden brown and then sear for 1 minute on the other side. Remove to a plate and garnish with the lemon zest.
4. Meanwhile warm the pesto in a medium sauce pan. Approximately 5 minutes. Then evenly spoon the pesto sauce over each dinner plate and place the scallops on top. Drizzle lemon juice or squeeze fresh lemon over the scallops. 
5. Garnish with dressed mixed greens and serve immediately.