Ready in 15 minutes • Makes 4 servings
Brussels sprouts provide loads of vitamin C, an immunity-booster whose levels drop when you’re under pressure. Just four to six sprouts net you the daily requirement. Olive oil’s monounsaturated fat may help stabilize rocky blood sugar levels to help curb those pesky carb cravings before they get the best of you. Shallots (and yellow onions) contain loads of infection-fighting phytonutrients known as phenols and flavonoids.
- 1 lb Brussels sprouts, trimmed and quartered
- 1 lb scallops
- 2 tbsp shallots, minced
- 2 tbsp olive oil
- Juice of 1 lemon
- Ground pepper, to taste
- Place sprouts in a steamer basket and steam in a large saucepan over 3 inches of boiling water until tender, about 10 minutes.
- In the meantime, whisk oil, shallots, lemon juice and pepper in a bowl.
- Toss scallops in oil/lemon mixture and sprinkle with more pepper, if desired.
- Place scallops in a skillet over low heat and brown on both sides, cooking for 10 minutes in total.
- Add the sprouts to the scallop mix and cook 2 more minutes. Serve.
Nutrients per serving: Calories: 130, Total Fats: 1.5g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 25mg, Sodium: 55mg, Total Carbohydrates: 4.5g, Dietary Fiber: 1g, Sugars: 2g, Protein: 27g, Iron: 0mg