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Greek Scallops
Scotty Hagnas | April 1 2006



Greek Scallops - Entrees -  - paleo diet, paleo, recipe, nutrition, robb wolf, scott hagnas, weight lifting, strength, conditioning, fitness, greg everett - Catalyst Athletics Recipes
Time: 30 minutes
· 1 lb. sea scallops
· 2 Tbsp olive oil
· 1 C chopped onion
· 1 C sliced mushrooms
· 2 cloves minced garlic
· 1 C chopped tomatoes
· 1/4 C chopped parsley
· 2 Tbsp lemon juice
· Oregano
· Pepper
· 1 hard boiled egg, chopped
· 2 Tbsp pine nuts

In a large saucepan, heat the scallops in 1 Tbsp of olive oil until opaque, around 5 minutes. Transfer the scallops and liquid to a bowl and set aside. Rinse and dry the pan.

Now, heat 1 Tbsp of olive oil in the pan, this time, add the onions and sauté for 2 minutes. Add the mushrooms and sauté 3-5 min more, then add the minced garlic and sauté for 1 more minute. Add the tomato, lemon juice, chopped parsley, oregano, and pepper. Boil, then reduce heat and simmer 5 minutes. Stir in the scallops and liquid, and bring to a boil. Serve into bowls, top with the chopped hard boiled egg and pine nuts.

Zone info: 2 servings at 1.5 carb blocks, 2.5 protein blocks, 7.5 fat blocks

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