Rainbow Scallop Salad.

What you need
1 cup of romaine
1 small tomato to be roasted
Sliced Red Onion
Sliced Carrots
Raw Sweet Corn
3.5-4 oz of scallops
1-2 tsps of coconut oil (or evoo or whatever)
Salt and pepper to taste.

Here is what I did. Set oven at 350. Cut tomato wedges and roasted on a non stick pan for 30 minutes or until soft.

Cut all of the salad toppings. Carrots, Corn, Onion, Lettuce…

For the scallops– PAT THEM DRY! I never knew how to cook scallops. Now it is so easy. PAT DRRYYYY.
Season both sides with sea salt and cracked pepper.
Fry them up in the 1-2 tsp of oil on 4 heat.
2 minutes a side and flip.
Remove them from heat immediately after both sides are done. They should be tender but firm and seared.

Plate and enjoy!
You could serve it with whatever dressing you like.


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