2 tsp canola oil
3 oz (85g) sea scallops
2 tsp lemon juice
1/2 tsp ground sage
1 1/2 cups cubed roasted acorn squash
2 cups kale sautéed in 2 tsp olive oil
Step 1: Heat canola oil in a large nonstick skillet over high heat.
Step 2: Add scallops and cook without stirring until well browned, around two minutes. Flip scallops and cook until the sides are firm and centers opaque, 30 to 90 seconds.
Step 3: Drizzle with lemon juice, and sprinkle sage on top.
Step 4: Serve with squash and kale.
Scallops are high in protein and can help you lose weight. In a University of Washington School of Medicine study, people who increased their protein intake from 15 percent to 30 percent of their daily calories lost eight pounds of fat in 12 weeks.
Recipe from Anna Borges, Women’s Health.