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Seared Scallops with Beet Relish



From the Community Table...

  • 1 lb fresh or frozen sea scallops, patted dry with paper towels
  • 3 medium red beets, peeled and cut chopped
  • ½ Granny Smith apple, peeled and chopped
  • 2 jalapeños, stemmed, seeded, and minced
  • ¼ cup chopped fresh cilantro
  • 2 Tbsp finely chopped red onion
  • 4 Tbsp olive oil
  • 2 Tbsp fresh lime juice
  • Ground white pepper



    Thaw scallops, if frozen.
     
    For beet relish, in a medium bowl combine beets, apple, jalapeños, cilantro, onion, 2 tablespoons of the olive oil, and lime juice. Mix well. Set aside while preparing scallops.

    Rinse scallops; pat dry with paper towels. In a large skillet heat the remaining 2 tablespoons olive oil over medium-high heat. Add scallops; sauté for 4 to 6 minutes or until golden brown on the exterior and barely opaque. Sprinkle scallops lightly with white pepper.

    To serve, divide beet relish evenly among serving plates; top with scallops. Serve immediately.




    Group Class Programming for Friday, June 2, 2017:

    "The Beginning"




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