1 lb. Sea Scallops (approx. 12) Also, trim off the small, tough muscle on the side of the scallop. If you’re nice you’re the man or woman at the fish counter will do it for you
1 ½ Tbsp. Olive oil
Grape Tomatoes, fresh basil, sliced cucumbers tossed with sea salt and 1 tsp. olive oilSet aside in a bowl.
Make sure you pat dry the scallops so there is no moisture, otherwise the scallop will not carmelize.
Sprinkle them with sea salt and pepper. Heat the 1 ½ Tbsp olive oil in skillet over med-high heat and place scallops in and cook. 2-3 minutes per side
Serve scallops over Tomato Salad. If you still need a anther grain for the day, add 1/2 cup quinoa to the salad.