After a week of YOLO-eating while on vacation (for those who don’t deal with teenagers all day, YOLO stands for “You Only Live Once”), our family was hurting. What is YOLO-eating? YOLO-eating is indulging with reckless abandon. It’s not necessarily eating bad things all the time, it’s eating a lot of them. Some example conversations from vacation include: Person 1 asks, “Should I have another brownie?” Person 2 responds, “YOLO.” Person 2 states, “How about a chip sampler for lunch?” Person 3 exclaims, “YOLO!” Person 4 announces, “Beer before noon…YOLO!” Thus, when we got home, neither Husband nor I was super stoked for more cholesterol, which is usually how we indulge for holiday meals. I asked Husband what he wanted for his Father’s Day Dinner. We had been so decadent (and loved every second of it), but it was time to pull it together. His response was, “Maybe scallops and spinach and sweet potatoes.” Done, my love.
Seared Scallops, Sauteed Spinach, and Smashed Sweet Potatoes
Serves 2.5 (baby approved!)
1 lb wild “caught” sea scallops
1/2 tsp lemon pepper seasoning
1/2 tsp garlic salt
2 Tb butter, divided
juice from one lemon, divided
1.25 lb sweet potatoes
1/2 cup natural applesauce
2 tsp cinnamon
1 tsp chili powder
1 lb spinach
3 cloves garlic, minced
1 Tb olive oil
- Chop sweet potatoes into roughly the same-sized pieces. Steam for 15 minutes then drain. Steaming works better than boiling because you don’t lose all of the nutrients.
- In the same pot you cooked the sweet potatoes in, add in the applesauce, cinnamon, chili powder and 1 Tb of butter. Mash together. It’s better to mash in the same pot because it’s still warm which allows everything to combine better. Set aside. You can reheat if the rest of the meal takes longer than expected.
- Meanwhile, rinse and pat dry the scallops. You need to make sure that the scallops are fairly dry because they won’t sear properly if you don’t. Season the scallops on both sides with lemon pepper and garlic seasoning.
- In a stainless steel skillet (you don’t want to use non-stick here), heat over medium-high heat. Melt the butter. If it starts to burn, start over.
- Add the scallops to the pan while it is hot and the butter has melted. Cook for three minutes or until golden brown (time varies based on the thickness of the scallop) on the first side. Squeeze in the juice of half of a lemon and flip. Cook for three minutes on the other side.
- Heat another large-ish pan over medium heat. Add in the olive oil and heat. Add in the garlic and saute for 30 seconds to release the flavor. Add in the spinach. As it starts to wilt, add the juice of the other half of the lemon.
This whole meal (NOT per serving) is roughly 1200 calories. Divided among 2-3 people, you’re looking at about 400-600 calories for a filling meal. Enjoy!