Ingredients (Scallops):
4 scallops
oil of your choice (we used grapeseed, but typically I would use olive oil as grapeseed is not preferred for paleo eaters)
1/2 lemon
salt and pepper
Combine lemon, 1-2 tbsp oil and salt and pepper (to taste) in a bowl. Set scallops in mixture. Heat a pan with a light coating of oil. Add scallops to hot pan (medium-high heat). Cook each side of scallops for 2 minutes (do not flip more than once), and you’re done!
Ingredients for the salad:
mixed greens
baby heirloom tomatoes (a wonderfully Autumn-esq ingredient!)
mushrooms
leftover crushed walnuts
Ingredients for dressing:
6 tbsp walnut oil
3 tbsp raspberry vinegar
1/4 cup crushed walnuts
Salt and pepper to taste
Combine the dressing with a 2:1 ratio for the walnut oil: raspberry vinegar. Add salt, pepper, and crushed walnuts. Shake and pour over your combined salad ingredients. You will have some left over (consider this a bonus!)
Yum