Recipe by Tomoko!

Rinse the scallops and lay them out on a plate lined with a paper towel; pat dry, and salt and pepper on both sides.  Set aside.

Finely chop mushrooms (I used cremini — about 2 cups), a red onion, and 2 garlic cloves.  Sautee the onions and garlic in some ghee (about 1/2 tbsp) until softened, then add the mushrooms.  Salt and pepper.  When the mushrooms begin to brown, drizzle some white wine to deglaze the pan (about 1/4 cup); turn down the heat and cook off any excess wine.  Drizzle some balsamic vinegar, mix, turn off the heat and set aside.

Clean a handful of watercress, break in half (if the stems are long), and pile in the middle of a plate.  Ladle the mushrooms and onions over the watercress.

Heat a skillet until hot; add ghee (about 1 tbsp), and make sure the skillet surface is coated evenly.  Lay down some sage leaves (about 10), and then the scallops.  Cook the scallops about 2 to 3 minutes on each side, giving them a nice sear on both sides.

Place the scallops over the salad, and garnish with the crispy sage leaves from the pan.

 

Thursday’s WOD:

5 Rounds

5 Handstand Push Ups

15 Weighted Sit Ups (wt: 15kg, 10kg)

Farmer’s Carry Style Walking Lunge (wt: 35s or higher for the men, 20s or more for the women)

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