Simple Lunch Scallops

Labs don't lie.

Sometimes we fall from grace in our diabetic meal plan.

You know it. I know it.
We do our best, but sometimes we cave.
Well, as you now know, I'm not perfect, but I do try. 
For starters, let's get back on track with this really simple, fresh and amazing lunch.

Ingredients:

• 1 1/2 lbs raw scallops
• 4 mid sized tomatoes - cut into small chunks
• light olive oil
• 1 medium yellow onion - cut up to your preference
• 4-5 garlic cloves - minced
• Salt and fresh ground black pepper to taste

Preparation:

In a large non-stick fry-pan saute garlic in a bit of oil over medium heat until just brown. Add onions and simmer until they JUST start getting soft. Add tomatoes, simmer still at medium and toss frequently until they are cooked down but still have some chunks. Add in scallops toss gently until cooked. Season with salt and pepper, mix and serve.

Blessed be... and happy cooking!

Cumin Raspberry Scallops

Credit for this lovely dish goes to my friend Betsy Kelp Galloway

Not all my recipes are my own creations. Sometimes I see a dish so perfect I will make it as written and then only tweak it to fit my own pallet if absolutely necessary. This recipe I received from my friend Betsy is just such a beauty. This refreshing meal of cumin dusted, pan seared scallops  served over a savory berry salsa is a wonderful way to make you smile on a hot summer day... or maybe at least make you dream of spring & summer when you're enduring the winter doldrums. 

Salad/Salsa Ingredients:

• ~12 ounces of fresh raspberries
• 3/4 cup coarsely chopped basil and mint leaves – 50/50 ratio
• 2 handfuls fresh baby spinach
• 1/4 cup red onion, finely chopped
• 1/4 cup chopped peppers – I like orange for the color burst
• 2-3 slices canned pineapple, cut into small wedges
• 2 cloves garlic, minced
• Juice from 2 limes and a splash of pineapple juice
• 1 tbsp extra virgin olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper

Prepare fruit salad/salsa by mixing all ingredients in a medium bowl. Set aside for 30 minutes to meld flavors.

Scallop Ingredients:

• 12-16 ounces scallops of your choice
• 1 tbsp extra virgin olive oil
• 1/2 tsp ground cumin
• Salt to taste
• 1/2 tsp fresh coarsely ground black pepper

Properly thaw 12-16 ounces of scallops and pat dry. 

Toss scallops with oil and seasoning. Bring a pan to medium-high heat, then add scallops and cook with repeated tossing, being careful not to overcook.

Before you start the scallops, divide Savory Fruit Salad/Salsa evenly between 2 serving plates. Place half of the scallops over each serving of Savory Fruit Salad/Salsa. Serve immediately.

Blessed be… and happy cooking!