Egg Salad with Sauté and Marinated Scallops

Allergies: Eggs, Fish4 ServingsCalories: 391 per serving
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Phase 1-2-3

Ingredients

  • 1 1/2 lbs scallops
  • 8 eggs, hard-boiled, chopped
  • 4 cups green peppers, sliced thin
  • 2 cups lettuce
  • 2 cups radicchio
  • 2 lettuce
  • 1/4 cup coriander, chopped fine
  • 1 tsp habanera chili pepper, chopped
  • 4 tbsp Ideal Protein Italian Dressing
  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • chili powder, to taste
  • sea salt, to taste

Directions

  1. Marinate the scallops with lemon juice and curry powder for 30 minutes in the fridge.
  2. Sauté the scallops in olive oil.
  3. Add 1/2 tablespoon of dressing.
  4. In a bowl, mix eggs with dressing and half of the coriander.
  5. TO PLATE:
  6. Arrange egg mixture in the center of plate.
  7. Place scallops around the mixture and decorate with coriander.
  8. Add lettuce and raw green peppers on the side and drizzle with remaining dressing.
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