Quinoa Shells with Pan Seared Bay Scallops & Broccoli Rabe in a Lemon / Olive Oil Sauce – Day 15

I am obsessed with broccoli rabe, but some people aren’t too fond of the bitterness – so, you can always replace broccoli rabe with regular broccoli / spinach or kale!

IMG_4558

This recipe will make 1 meal

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 400

Ingredients Needed:

  • 2 oz Quinoa Pasta Shells (Either use Andean Dream: http://www.andeandream.com/OtherProducts.html or Harvest http://www.quinoa.net/145/163.html)
  • 1/2 cup – 1 cup Frozen Broccoli Rabe (or fresh)
  • 4 oz Frozen Bay Scallops (I used Northern Chef All Natural Bay Scallops)
  • Coconut Oil (I use Spectrum Organic Coconut Oil: http://www.spectrumorganics.com/?id=87)
  • Garlic Powder
  • Lemon Juice
  • Extra Virgin Olive Oil

Directions:

  • Defrost Bay Scallops – Set Aside
  • Defrost Broccoli Rabe – Set Aside
  • Bring water to a boil for the quinoa pasta
  • Put quinoa pasta in the water and cook
  • Heat one pan with coconut oil and put the broccoli rabe in the pan
  • Sprinkle with lemon juice and garlic powder
  • Heat another pan with coconut oil and out the bay scallops in the pan
  • Sprinkle with Garlic Powder and cook until slightly browned
  • Combine shells / broccoli rabe and bay scallops and sprinkle with Extra Virgin Olive Oil and Lemon juice
  • Serve and Enjoy 🙂

Happily & Healthily Yours,

Kristin

 

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