Garlic & Herb Seared Scallops, Arugula Caprese Salad & Sugar-Free Lemonade

I'm all about quick meals lately, things have never been busier for me. This only took about 10-15 minutes! My first crack at scallops, probably one of the only seafoods I like. I have also been experimenting with different greens lately. My usual go to is spinach or kale because it can be put in just about anything but I had arugula on hand for this and it was just as delicious as the spinach caprese! Hope you enjoy :)

Garlic & Herb Seared Sea Scallops:

- dry sea scallops

- organic butter

-olive oil

- parsley (fresh chopped or dry)

- granulated garlic

Remove abductor muscles on the scallops. Clean and dry thoroughly with paper towels. In a large stainless steal frying pan heat up equal parts butter and olive oil on high until pan is evenly coated. Sear scallops about 2 minutes on each side until golden brown flipping with tongs. Once browned, turn heat to low, add a little more butter, parsley and granulated garlic. Allow to sit for a minute. Remove pan from heat, remove scallops and place on a serving dish. Scrape any butter, parsley and garlic left over

and top the scallops with it. 

Arugula Caprese Salad

- organic arugula
- organic basil, chopped

- organic tomatos, chopped

- organic whole milk mozarella (chopped)

- balsamic vinegar or balsamic glaze

- olive oil (optional)

Mix & enjoy :)

Sugar-Free Lemonade

- organic lemon juice

- purified water

-xylitol or liquid stevia

Mix to taste.