Today started really early for a Monday morning…. At 4:50am, I forced myself out of bed and jogged my way over to the gym. I’m traveling to Germany and Austria tomorrow so I really wanted to squeeze in one last good workout before I take off. But that didn’t happen. Yes, I worked out and broke a little sweat (I hope) but it definitely wasn’t a great workout. This is what happens when I show up at the gym with out a plan.
Even though it wasn’t a stellar workout, I’m still happy I made it to the gym! So here’s a little “Motivational Monday” for you guys:
After my workout, I quickly got ready for work and threw together a bowl of old fashioned oats, with a spoonful of peanut butter, and fresh strawberries. Quick and easy. 😀
Let’s back up to last night…
While reading the paper yesterday, Mike noticed that scallops were on sale for $13.99/ lb. (sooo not a sale if you ask me) but Mike was excited so he picked up scallops and prepared a delicious dinner from our “Cook This, Not That” book.
Pan Seared Scallops w/ White Beans and Spinach
- 2 strips bacon, chopped into small pieces
- 1/2 opinion, minced
- 1 clove garlic, minced <— we didn’t include this
- 1 1/2 cans white beans
- 4 cups baby spinach
- 1 lb large sea scallops
- salt and pepper
- 1 tablespoon butter
- Juice of lemon
1) Heat a medium saucepan over low heat. Cook the bacon until it has begun to crisp. Add the onion and garlic; saute until the onion is soft, 2-3 minutes. Add the beans and spinach and simmer until the beans are hot and the spinach is wilted. Keep warm.
2) Heat a large cast-iron skillet or saute an over med-high heat. Blot the scallops dry and season with salt and pepper. Add the butter and the scallops to the pan and sear the scallops for 2-3 minutes per side, until deeply carmalized.
3) Before serving, add the lemon juice to the beans. Season with salt and pepper. Divide the beans among 4 warm bowls or plates and top with scallops.
**We also added grilled asparagus as a side to the meal.
Wow, so friggen good and super filling!! This meal is loaded with protein and left me stuffed after 1 serving, which usually doesn’t happen for me.
Tip: The book also pointed out that you can buy scallops for a fraction of the price by buying them frozen… such a good idea! I always buy frozen shrimp so why not buy frozen scallops?