SPEEDY SUMMER SUPPER
Clean Eating|Summer 2021
BECAUSE SUMMER DAYS SHOULD BE SPENT OUTSIDE, NOT OVEN-SIDE, WE CREATED THIS COLLECTION OF BREEZY DINNERS, READY IN 15, 20 OR 30 MINUTES FLAT.
BETH LIPTON

OLD BAY SCALLOPS

with Roasted Corn & Lemon Aioli

SERVES 4.

HANDS-ON TIME: 15 MINUTES.

TOTAL TIME: 15 MINUTES.

Cooked and ready in less than five minutes, delectable sea scallops are nature’s gift to the time-starved. The trick to a getting a good sear on the outside with still-tender insides is to not overcrowd the pan.

4 ears fresh corn, kernels removed

2 cups cherry tomatoes, halved

2 tbsp avocado oil, divided

¼ tsp sea salt

¼ tsp ground black pepper, divided

½ cup fresh basil, chopped

½ cup avocado oil mayonnaise

1 tsp lemon zest

1 tbsp fresh lemon juice

¼ tsp garlic powder

1 tbsp organic unsalted butter

1½ lb sea scallops, muscle removed, patted dry

1 tbsp Old Bay seasoning

1. Preheat oven to 425°F. On a large parchment-lined baking sheet, toss together corn, tomatoes, one-half of oil, salt and one-half of pepper. Roast 12 to 15 minutes, until corn is tender and tomatoes are bursting. Stir in basil.

2. Meanwhile, prepare aioli: In a small bowl, whisk together mayonnaise, lemon zest, lemon juice and garlic powder. Set aside.

3. Heat a large skillet on medium-high. (TIP: A cast iron pan works well.) Melt butter with remaining one-half of oil. Sprinkle scallops with Old Bay seasoning and remaining one-half of pepper. Add to skillet and cook until undersides are seared, about 2 minutes. Flip and sear the other side, 1 to 2 minutes more. Serve with vegetables and aioli on the side.

PER SERVING (¼ of recipe): Calories: 494, Total Fat: 33 g, Sat. Fat: 6 g, Monounsaturated Fat: 21 g, Polyunsaturated Fat: 5 g, Carbs: 28 g, Fiber: 3 g, Sugars: 8 g, Protein: 25 g, Sodium: 1,064 mg, Cholesterol: 78 mg

SCALLOPS ON THE BRAIN:

These buttery morsels are packed with brain-boosting nutrients. A 6-ounce serving of scallops has roughly 36% of the daily values for vitamin B12 and zinc. B12 has been shown to prevent brain atrophy through loss of neurons, and deficiency has been linked to memory loss in older adults. Meanwhile, zinc is involved in many neurological processes to maintain healthy brain function.

CHOPPED MUFFULETTA SALAD

SERVES 6.

HANDS-ON TIME: 15 MINUTES.

TOTAL TIME: 15 MINUTES.

This genius salad combines all the salty-sour-sweet Italian flavors of a classic muffuletta sandwich, minus the bread to weigh you down. If you can’t find giardiniera, look for mixed pickled vegetables or even antipasto.

4 cups finely chopped romaine lettuce

4 oz Genoa salami, chopped

4 oz provolone, chopped

2 oz capicola, chopped

½ cup jarred roasted red peppers, patted dry, chopped

½ cup chopped mixed pitted olives

½ cup finely chopped giardiniera, drained

4 pepperoncini, patted dry, chopped

2 tbsp extra-virgin olive oil

2 tbsp red wine vinegar

¼ tsp ground black pepper

In a large bowl, combine lettuce, salami, provolone, capicola, red pepper, olives, giardiniera and pepperoncini. Add oil and vinegar; season with pepper and toss again.

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