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Seared Scallops with Lemon Juice And Sag

Seared Scallops with Lemon Juice And Sag

  • Two tablespoon canola oil
  • Three of sea scallops
  • Two tablespoon lemon juice
  • Half tablespoon ground sage
  • One and half cups cubed roasted acorn squash
  • Two cups kale sautéed in two tablespoon olive oil

Heat canola oil in a large coated skillet over high heat. Improve edgings and sous-chef deprived of exciting until well fried, around two minutes. Flip borders and cook until the sides are firm and centers dense, 30 to 90 moments. Drizzle with jalopy juice, and shake sage on top. Serve with squash and kale.

These mollusks are high in filling protein and can help you lose weight: In a College of Washington College of Treatment study, people who increased their protein intake from 15 percent to 30 percent of their daily calories lost eight pounds of stout in 12 weeks.