The holiday season has been in effect for quite some time now, and most of us have delighted in a number of cookies, nuts, chocolates, candies.. everything dubbed 'holiday goodness.'
Well, things are no different here in the Lundy household, so this evening I decided to go light(er) with a scallop and romaine based dinner salad.
Yes, of course it was delicious!
Here's what you'll need:
Romaine Hearts ( 1 bunch and a half should do it, chopped.)
Fresh Scallops ( 1 half lb. to a lb., depending on how many you're serving.)
Pitted Black Olives (1 Cup, sliced.)
String Cheese ( 1 Cup, shredded.)
Dates ( 1/2 Cup, sliced.)
Hard Boiled Eggs ( 3 to 4, sliced.)
While slicing and chopping the ingredients, sautè scallops in skillet filled with 4 tsp olive oil and fresh garlic cloves on medium low heat.
Starting with the romaine, add each ingredient onto your plate, garnishing with cracked black pepper and grated parmesan.
Marci Lundy is the Founder and CEO of 303 Face | Body, as well as the creator of 303 Home | Loft | Wellness.