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.
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)