SEARED SCALLOPS WITH ROASTED TOMATOES:
3 Cups Grape Tomatoes
1/2 tsp Kosher salt, divided
1/2 tsp black pepper, divided
1 T olive oil
1 1/2 lb. sea scallops
Preheat Broiler. Arrange tomatoes in single layer in shallow roasting pan. Lightly spray tomatoes with cooking spray (I use olive oil spray). Sprinkle tomatoes with 1/4 tsp salt and 1/4 tsp pepper; toss to coat. Broil 10 minutes until tomatoes start to brown.
Heat oil in a large skillet over medium heat. Pat scallops dry and sprinkle with remaining salt and pepper.Add scallops to skillet and cook 2 minutes on each side or until desired doneness. Serve scallops with tomatoes; sprinkle with basil.
(Calories 204; Protein 29 grams; Fat 5 grams)
Here’s another recipe that I intend on eating for lunch all week. Too bad I didn’t take a photo because it looks just as good as it tastes1!
CHICKEN AND FETA TABBOULEH
3/4 Cup cooked bulger
1 Cup boiling water
2 Cups chopped skinless boneless chicken breast
1 Cup chopped plum tomato
1 Cup chopped English cucumber
3/4 Cup chopped fresh parsley
1/2 Cup crumbled feta cheese
1/3 Cup finely chopped green onions
1/4 Cup chopped fresh mint
2 T lemon juice
2 T extra virgin olive oil
1 tsp bottled minced garlic
1/4 tsp salt
1/4 ground cumin
1/4 tsp black pepper
Place bulgar in medium bowl; cover with boiling water. Let stand 15 minutes or until liquid is absorbed.
Combine chicken and remaining ingredients in a large bowl. Add bulgur to chicken mixture; toss gently to combine.
(Calories 296; Protein 28 grams; Fat 9 grams)
Enjoy your Monday!