Clean Eating


with Roasted Corn & Lemon Aioli



Cooked and ready in less than five minutes, delectable sea scallops are nature’s gift to the time-starved. The trick to a getting a good sear on the outside with stilltende­r insides is to not overcrowd the pan.

4 ears fresh corn, kernels removed 2 cups cherry tomatoes, halved 2 tbsp avocado oil, divided ¼ tsp sea salt ¼ tsp ground black pepper, divided ½ cup fresh basil, chopped ½ cup avocado oil mayonnaise 1 tsp lemon zest 1 tbsp fresh lemon juice ¼ tsp garlic powder 1 tbsp organic unsalted butter 1½ lb sea scallops, muscle removed, patted dry 1 tbsp Old Bay seasoning

1. Preheat oven to 425°F. On a large parchmentl­ined baking sheet, toss

together corn, tomatoes, one-half of oil, salt and one-half of pepper. Roast 12 to 15 minutes, until corn is tender and tomatoes are bursting. Stir in basil.

2. Meanwhile, prepare aioli: In a small bowl, whisk together mayonnaise, lemon zest, lemon juice and garlic powder. Set aside.

3. Heat a large skillet on medium-high. (TIP: A cast iron pan works well.) Melt butter with remaining one-half of oil. Sprinkle scallops with Old Bay seasoning and remaining one-half of pepper. Add to skillet and cook until undersides are seared, about 2 minutes. Flip and sear the other side, 1 to 2 minutes more. Serve with vegetables and aioli on the side.

PER SERVING (¼ of recipe): Calories: 494, Total Fat: 33 g,

Sat. Fat: 6 g, Monounsatu­rated Fat: 21 g, Polyunsatu­rated

Fat: 5 g, Carbs: 28 g, Fiber: 3 g, Sugars: 8 g, Protein: 25 g, Sodium: 1,064 mg, Cholestero­l: 78 mg

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