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Scallops with Asparagus & Mixed Grains

Updated: 3 days ago


This recipe right here is why I love being a Flexitarian (or Plant-Based)! Being a Flexitarian gives me the option to pick and choose when I want meat and dairy...and when I don't. I'm NOT about boxing myself in when it comes to how I feed myself and neither should you! A quick chat about Plant-Based diets...it doesn't mean you have to be Vegan! It's a sliding scale, but the majority of your meals are from plants. AKA you can have some meat and/or dairy...but it won't be the main feature. YOU get to pick where on that scale you're comfortable. This is what I teach and live by in my 1:1 Nourish Program (details here).

"That dish was my favorite, we make it all the time." – FB Comment

I LOVE seafood...if your local store doesn't have bay scallops or you would rather have fin fish, shrimp, crab etc...go for it. PLEASE take this recipe and make it yours! You can also leave out the Greek Yogurt if you're cutting back...maybe add in avocado instead! If you would rather cook the scallops on the grill or on your stovetop, that's great too. 2 grains too many? Pick one!


Scallops with Asparagus & Mixed Grains


Ingredients Serves 4

  • 2 lbs. of Bay Scallops (or fish of your choice)

  • 1/2 cup wild or brown rice

  • 1/2 cup quinoa (red, mixed or white)

  • 1 bunch of asparagus (Not in season? Pick another veggie!)

  • 1 15oz can of white beans, drained and rinsed

  • 1 package of mixed greens (or greens of your choice)

  • 4 Tbsp of Plain Greek Yogurt

  • Hot Sauce of your choice (this was Thai Chili Sauce)

  • 1 Lemon

  • Salt & pepper to taste

  • Sunflower kernels

  • Smoked Paprika (you can use whatever spice you love)

  • EVOO

Directions

  1. Heat oven to 350 on Bake. Bring 2 pots of water to a boil. Take scallops and coat them in EVOO and a bit of smoked paprika. Arrange on a baking sheet and cook for about 5 minutes or until cooked.

  2. Take asparagus and snap off the tough ends. Coat in EVOO and squeeze a lemon over the top along with pepper. Place on a baking sheet and put them in the over with the scallops. Bake for about 10 mins.

  3. Add rice to one pot of boiling water and cook until done, about 20 mins. Add quinoa to the other pot and cook until done, about 10-15 mins. Once done, drain both and mix together in a bowl.

  4. Drain, rinse and re-drain your beans. Set aside.

  5. Grab your plates and cover the bottom with your greens. Add the grains over the top of the greens, then add the scallops and asparagus. Top with yogurt, hot sauce and more pepper/salt if needed. Top with sunflower kernels.

Remember, you can prep the grains ahead of time. You can also drain/rinse your beans and snap the ends off of your asparagus ahead of time too - this time adds up, so when you have a few minutes, take care of a bit of meal prep to save you time later. Need help with meal prepping? My new Digital Program: Healthy Eating Made Easier will be open for registration on 10/1. Click HERE for all the details!



Here's another version of this dish, simplified even more for you. Large scallops, bulgar, asparagus and a simple salad. What will you do to make this your recipe?! Share with me!

Erica xo

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