Still working from the recipes I pulled out of Clean Eating Magazine, we decided to take a stab at a scallop wrap. We decided to broil the scallops, so we put them in a pan with some olive oil, salt and pepper:
After throwing those in the broiler (they will cook for about 7-8 minutes), we made quick work of chopping up our vegetables:
Tomatoes and avocado were a given, but in looking around our kitchen, Dan decided it might be good to throw in the bean sprouts. Even though we bought them yesterday, they were already brown and a bit slimy! He tossed them in a pan with some chicory endive. The smell of these two items simmer was divine:
Unfortunately … the taste did not meet the expectations created by the aroma. The shelf life of a bean sprout is apparently SUPER short, because this mixture did not taste even remotely appealing. I decided not to include this topping on my taco. I used scallops, Greek Yogurt, tomatoes, avocado, a tiny bit of cheese on our corn tortillas. Voila!
Nothing too complicated or extravagant, but these were heavenly. We both fought over the remaining scallops to have a second serving of taco. That’s the mark of a good meal in our house.