Seared Shrimp and Scallops!

Try saying that 3 times fast!

This meal is everything good packed into one meal, and one pan, too!

It's super FAST.  It's super EASY.  It's super QUICK.  It's super NUTRITIOUS.  and it's super YUMMY!

Here's a fun fact about scallops; scallops are more than 80 percent protein.  One 3-ounce serving provides 20 grams of protein and just 95 calories!  They're also a good source of both magnesium and potassium.

Shrimp too, are packed full of protein!  Eating 6 oz. of shrimp will add more than 34 g of protein to your daily intake.  This article gives 10 benefits to eating shrimp, among them include a boost in energy, cancer fighting nutrients, even blood sugar stabilization.  I think I'm in love!

Prep time for this meal, chopping and all, 15-20 minutes!  Maybe less if you're not explaining each step to your curious 4 year old or stopping to take pictures of it all as you cook!

Start by chopping your fresh ingredients.  You can be really flexible here and throw in whatever you love.

I used some green and orange bell pepper (1/2 each that were left over from last nights dinner), 2 leeks (high fiber), lots of garlic, and asparagus.  I would have thrown some mushrooms in, but we're fresh out.

Add all your yummy veggies in a pan and saute on high heat for 5 minutes or so.  You can use a little evoo, coconut oil, ghee, or butter in the pan if you'd like.

Transfer to a serving dish.

Then, in the same pan, add a little oil of your choice from above.  Toss in some fresh marjoram if you have it, I didn't but have some dried that I used, and some sea salt and fresh ground pepper.  Also some red pepper flakes if you like spicy!  I DO!

Add your shrimp and scallops.  Cook on high, quickly, turn after about 2 minutes, cook an additional 2 minutes and remove from heat.  Shrimp and scallops both cook very quickly and will continue to cook while in the hot pan.  Overcooked, they are rubbery and not as good...  You just want the shrimp to turn pink and the scallops to turn solid white.

ENJOY!