GymRa

GymRa fitness provides a wide variety of customizable, best in class videos & GIFs to help you lose weight & reach your goals. Start your free 30 days, cancel any time!

Follow Gymra On

Pan-Seared Scallops with Lemon Vinaigrette
A delicious, low calorie dinner that is so tasty, you would never think it’d be so quick and easy to make! You can feel like you’re indulging yourself this week even if you have little time to cook!
Makes: 4 servingsPrep time: 10 minutes Cook time: 10 minutes
Ingredients12 ounces sea scallops, thawed if frozen2 lemons3 tablespoons olive oil1 pound asparagus spears, trimmed and cut into 2-inch pieces1 medium red onion, cut into wedgesSalt, to tasteBlack pepper, to taste2 to 3 fresh basil sprigs, including stems2 tablespoons fresh basil leaves, cut into strips (optional)
Directions1. Rinse the scallops and pat dry. Set aside.2. With a sharp knife, score one lemon lengthwise in four sections and remove the peel from each section. Scrape the white portion from the peel; discard. Cut the peel into very thin strips and set aside. Squeeze 2 tablespoons of juice from the lemon; reserve.3. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the asparagus and onion and cook for 2 to 3 minutes; season to taste with the salt and black pepper. Transfer to a serving platter and keep warm.4. Combine the lemon peel, basil sprigs, and remaining 2 tablespoons of olive oil in the skillet. Cook for 1 minute or until heated through. Remove the lemon peel and basil sprigs with a slotted spoon, leaving the oil in the skillet; discard.5. Cook the scallops in the hot oil for 3 to 5 minutes or until opaque, turning once. Stir in the reserved lemon juice. Season to taste with salt and black pepper.6. Place the scallops over the asparagus mixture. Cut the remaining lemon into wedges. Garnish the scallops with the wedges and, if desired, the fresh basil.
Nutrition facts per serving: 190 calories, 16g protein, 6g carbohydrate, 11g fat (1g saturated), 1g fiber
Source: http://www.fitnessmagazine.com/

Pan-Seared Scallops with Lemon Vinaigrette

A delicious, low calorie dinner that is so tasty, you would never think it’d be so quick and easy to make! You can feel like you’re indulging yourself this week even if you have little time to cook!

Makes: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients
12 ounces sea scallops, thawed if frozen
2 lemons
3 tablespoons olive oil
1 pound asparagus spears, trimmed and cut into 2-inch pieces
1 medium red onion, cut into wedges
Salt, to taste
Black pepper, to taste
2 to 3 fresh basil sprigs, including stems
2 tablespoons fresh basil leaves, cut into strips (optional)

Directions
1. Rinse the scallops and pat dry. Set aside.
2. With a sharp knife, score one lemon lengthwise in four sections and remove the peel from each section. Scrape the white portion from the peel; discard. Cut the peel into very thin strips and set aside. Squeeze 2 tablespoons of juice from the lemon; reserve.
3. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the asparagus and onion and cook for 2 to 3 minutes; season to taste with the salt and black pepper. Transfer to a serving platter and keep warm.
4. Combine the lemon peel, basil sprigs, and remaining 2 tablespoons of olive oil in the skillet. Cook for 1 minute or until heated through. Remove the lemon peel and basil sprigs with a slotted spoon, leaving the oil in the skillet; discard.
5. Cook the scallops in the hot oil for 3 to 5 minutes or until opaque, turning once. Stir in the reserved lemon juice. Season to taste with salt and black pepper.
6. Place the scallops over the asparagus mixture. Cut the remaining lemon into wedges. Garnish the scallops with the wedges and, if desired, the fresh basil.

Nutrition facts per serving: 190 calories, 16g protein, 6g carbohydrate, 11g fat (1g saturated), 1g fiber

Source: http://www.fitnessmagazine.com/

  1. jordansalee reblogged this from gymra
  2. healhegemony reblogged this from gymra
  3. chocopenutswirls reblogged this from gymra
  4. now-startnow reblogged this from girlgrowingsmall
  5. daring-to-lose reblogged this from getting-fit-staying-fab
  6. thephoenixsings reblogged this from fitfleur
  7. just-kels-and-i reblogged this from gymra
  8. mysainevie reblogged this from gymra
  9. roaming-on-eggshells reblogged this from fitslife
  10. healthyjai reblogged this from gymra
  11. 195to110 reblogged this from getting-fit-staying-fab
  12. motivationaldoll reblogged this from culinary-cure
  13. culinary-cure reblogged this from petalya
  14. plightlesslife reblogged this from foreverthehealthyway
  15. howabouthealthy reblogged this from getting-fit-staying-fab
  16. perfectlypaleo reblogged this from petalya
  17. flamingicecube reblogged this from gymra
  18. startfresh-staystrong reblogged this from petalya
  19. daniaingeal reblogged this from petalya
  20. healthfulsuggestions reblogged this from culinary-cure
  21. marvellousmangos reblogged this from petalya
  22. petalya reblogged this from foreverthehealthyway
  23. foreverthehealthyway reblogged this from girlgrowingsmall