Scallops Two Ways

Ahhh I love to eat and being a runner makes it even more fun! I eat as clean as possible, but I don’t deprive myself if I feel like having something debacherous. When I am training, I try to focus on my nutrition the most, because if it is poor, it could be the reason I wasn’t able to hit that goal time or just felt like crap during my race or workout. Food is fuel and we are what we eat, as some wise person once said. It is so true though, when I eat like crap I feel like just that! So be mindful of what is going into your bodies. Just keep your life balanced. Eat enough for your training goals and eat frequently. Basic eating regiment I like to live by is a 4-5 meals a day plan. I try to eat every 3-4 hours with 1-2 of the meals around 100-200 calories. These snacks can be as simple as an apple with almond butter, or hummus and fresh veggies. Eating this way sustains your hunger and keeps that metabolism in check and speedier! I’ll give more details on nutrition while training in a later post, but for right now I’ll leave you with tonight’s delicious dinner recipe!

Scallops Two Ways

Raw: Thinly Sliced with EVOO, Lime Juice, Sea Salt, Cilantro & a touch of Hot Sauce _ I prefer Frank’s. (Put serving plate in freezer beforehand then add lime juice – this actually “cooks” the scallop. Basically, it denatures the proteins in the fish, just like heating it does, but keep in mind it is still not cooked. *Don’t consume raw fish on a regular basis. I indulge in this every so often.

Pan Seared Scallops w/ Roasted Beets & Summer Strawberry Kale Salad

Scallops

Ingredients:

EVOO (Extra Virgin Olive Oil)

Fresh Lemon Juice

Old Bay Seasoning

Bacon Marmalade (A touch)

How to:

  1. Marinate Sea Scallops for 30 minutes – 1 hour in EVOO, fresh lemon juice, & old bay seasoning to taste. I didn’t measure, next time I will. 🙂
  2. Cook on Med-Low for about 3 min each side. You want a nice brown sear on each side and you don’t want them to be super firm; have some bounce back to them.
  3. I used a bit of Bacon Marmalade that I got from a local market (http://stocktonfarmmarket.com/) on one side of the scallop to caramelize it!

 

By | 2016-11-13T09:30:23+00:00 July 24th, 2013|Recipes|0 Comments

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