Seared scallops with strawberry/avocado/mint salsa

I loooovvvvvveee seafood, but I didn't always like scallops. Actually it took a long time for me to get used to the texture of scallops. I've now grown to love their buttery sweet taste and have come up with a pretty fast recipe that is great for the summer months. I've linked to a website called Local Harvest (link on the sidebar) and it's an amazing site that lists all farmers market contributors across the U.S.. I highly recommend utilizing this site to find a local fisherman to buy your scallops the day that you plan to cook. On a side note, I recommend buying as many fresh ingredients from your local farmers market as possible. I know it can be somewhat expensive, but we have to start supporting our local farmers. Local Harvest actually offers the option of ordering almost anything online which is a huge convenience factor.

Ok, back to our scallops...let the YUM begin. I purchased approximately (12) large scallops for this particular recipe. This will feed 3-4 people. Before anything you want to place the scallops over some paper towels to let extra juice drain before cooking. I personally found that this is the best way to carmalize the scallops without overfoam in the pan. You will know what I'm talking about if you don't drain your scallops.

While your scallops are draining you can make the really easy strawberry/avocado/mint salsa. You will need about (6)strawberries (chopped), (1/2) avocado (diced), (1) bunch of mint )(chopped); (1) tblspn fresh lemon juice and lemon zest. Add together and refrigerate for at least two hours.

I add about a teaspon of olive oil to my skillet and cook the scallops for about 2-3 minutes on each side. Basically flip as soon as the scallops begin to brown on one side. Pics below:

While the scallops are cooking I've decided to start the sauteed garlic spinach which ultimately becomes the bed for our scallops. DO NOT USE FROZEN SPINACH! It just isn't the same as fresh spinach. You will need the following: (1) crushed garlic clove; (1) bunch of spinach and (1) teaspoon of olive oil for this, steps below:

Once the spinach is wilted down plate and top with your scallops and add the strawberry/avacado/mint salsa on top.

The finished product will look something like this:

A somewhat healthy alternative to eggs benedict...

I'm obsessed with breakfast. All breakfast! Growing up Sunday breakfast was a big to do. We would wake up at 8 and terrorize my Nana until she finally would get out of bed and turn us into her kitchen helpers for Sunday deliciousness. During this time my tastebuds began their love affair with food. I have always had an extreme weakness for the classic eggs benedict...who wouldn't, the crisp english muffins with melted butter followed by canadian bacon goodness with fresh fried eggs and hollandaise....ok, enough because seriously that is a heart attack on a fork and if I continue down that road every Sunday my booty might not fit in my jeans, no muffin top for me thanks.

I've come up with a somewhat alternative, a little healthier and just as delicioius. You are going to need the following: (1) 100 Calorie Thomas's English Muffin; (1) half of an avacado; (2) brown eggs; (1) tspn of unsalted butter and salt and pepper to taste. Just follow the picture steps below and voila, your somewhat healthier alternative, and equally delicious:

Now that all the steps are complete, dig in: