Ingredience:

1/2lb black bean pasta cooked as directed on package

2 Large carrots julienned 

6 Asparagus jullienned

1c cherry tomato sliced

1/4c parsley

For the scallops:

3 tbls avocado oil

6-8 scallops 

3tbls unsalted butter

Juice from one lemon

Directions:

In a large bowl mixed the julienned carrot and asparagus with the cherry tomatoes.

Add salt and parsley mix well. 

Add the mix to a medium pan and sauté until vegetables are tender. 

Set aside and keep warm.

Rinse scallops

Remove the side muscle - Check each scallop for its side muscle. If present, it looks like a small, rectangular tag right along the side of the scallop, with its fibers running in the opposite direction of the fibers in the scallop itself. 

Use your fingers to gently tear it away.

Pat dry - make sure scallops are completely dry on both sides.

Season both sides with salt and pepper.

Using a stainless steel pan (not non-stick) heat avocado oil (higher smoking point from olive oil) on medium high until pan is hot. 

Add the scallops making sure you do not overcrowd the pan.  For best searing only use the outside ring of the pan.

Cook for 2 minutes undisturbed for maximum browning. Give the pan a gentle shake every 30 seconds or so to make sure the entire surface area of the scallop comes into contact with the hot pan. 

After 2 minutes make sure the scallops are browned then turn. 

Add the butter to the pan and cook for another 2 minutes or until they are slightly browned on the bottom.

Do not overcook as they will turn from buttery to rubbery. Scallops should be opaque and no longer translucent in the middle but browned on the outside.

Remove from pan so they don’t continue to cook.

Add the lemon and scrape the fond off the pan to form a sauce to add to the top of the scallops.

To serve:

Place a spoonful of the pasta in a bowl then add the vegetables (reheat if needed). 

Next add 3 scallops and top with the sauce from the pan and parsley.

*Note: Buy Dry Scallops if Possible

· A wet scallop has been soaked in a preservative phosphate solution. This makes the scallop absorb more water, and when you cook them, they kind of shrivel a bit and don’t brown as well because of that extra liquid. The phosphate solution also gives the scallop an off flavor, and they’re usually not as fresh.

· A dry scallop has not been treated with any chemicals additives or solutions. Compared to the wet scallops, they are darker (more of a beige color, whereas the wet scallops are whiter), and they have a more pure flavor.

Calories: Approximately 290 calories per serving

Protein: Approximately 12.25g per serving

Carbohydrates: Approximately 17.5g per serving

Fiber: Approximately 4.75g per serving

Fat: Approximately 22.5g per serving

Nutritional disclaimer

Nutritional information is provided as a reference using AI and an online calculator. We recommend verifying the information independently. It could vary based on cooking methods, amounts, and ingredients used.