Scallops...

Oh - I love scallops!  There is nothing like a perfectly seared scallop to bring that sweet, tender, juicy flavor to my pallet!  

We can’t always get fresh scallops, therefore we usually keep a bag of frozen shrimp and/or scallops in our freezer!  This week was the scallop!  Of course Bob seared them to perfection in a skillet with just a “spray” of olive oil and salt and pepper to taste.  We served them over organic mixed greens, with asparagus, avocado and carrots.  A squeeze of lemon and a splash of verjus and there you have it! (verjus (pronounced vair-JHOO, as in au jus) Neither vinegar nor wine, , the pressed juice of unripe grapes, has a taste in between those two.)

Benefits of the scallop...

• Being a very good source of vitamin B12, scallop promotes cardiovascular health. Human body needs vitamin B12 to convert homocysteine (a chemical that can be hazardous to blood vessel walls) into other benign chemicals.
• Scallop is a rich source of omega-3 fatty acids, magnesium and potassium. These nutrients are also beneficial for the cardiovascular system. Studies have shown that omega-3 fatty acids increase heart rate variability (HRV) in just about 3 weeks.
• Consumption of scallop also protects the body against fatal abnormal heart rhythms. Any fish rich in omega-3 improves the electrical properties of heart cells, as per a study conducted in Greece.
• Omega-3 fatty polyunsaturated fatty acids present in scallops also help in controlling high blood pressure. These essential fatty acids keep the blood pressure levels low and thereby prevent health problems related to high blood pressure.

Until Monday - keep thinking veggies and protein!