Pan-Fried Bay Scallops and Vegetables

Photo by: Donna @ Cookistry
Donna_sq

by Donna @ Cookistry

about 1 year ago

Did you know that the leaves on cauliflower - those leaves you usually trim off and throw away - are edible?

Sure, you might not buy cauliflower just for those leaves, but this is a great way to use them up. Cooked, they look - and taste - a bit like bok choy.

Of course, if you don't happen to have cauliflower leaves on hand, you could use bok choy or celery instead.

The radishes, cooked just a little bit, add a bright pop of pink and bright white. The cooking mutes their sharpness a bit, so even folks who don't like raw radishes might like these.

Serves 2

  • 2 tablespoons olive oil, divided
  • Leaves from 1 cauliflower, trimmed of tough or damaged bits, thinly sliced
  • 1 small yellow squash, halved lengthwise, thinly sliced
  • 4 radishes, thinly sliced
  • 1 teaspoon lemon juice (or to taste)
  • Salt and pepper, to taste
  • 1/2 pound bay scallops
  1. Heat one tablespoon of the olive oil on medium high heat. Add the cauliflower leaves and cook for a minute or two until they begin to soften.
  2. Add the yellow squash and cook, stirring as needed, until the squash wilts a bit - it's fine if some of them brown a bit.
  3. Add the radishes and cook very briefly, just until they wilt. Add the salt, pepper, and lemon juice, stir to combine, and transfer to a serving plate.
  4. Add the second tablespoon of olive oil to the pan and cook the scallops until they are white and cooked just though. If you can get them to brown a bit in spots, that's great, but don't overcook them or they'll get rubbery.
  5. Serve the scallops on top of the vegetables. Drizzle with a little more olive oil and another squeeze of lemon, if desired.
Edamam

Nutrition Info:

PER SERVING:

  • 359 calories
  • 15g total fat
  • 2g saturated fat
  • 27mg cholesterol
  • 541mg sodium
  • 41g carbohydrate (9g dietary fiber, 6g sugar)
  • 21g protein
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