(2 servings, recipe created by Kalyn)

8 large sea scallops
about 4 cups washed romaine lettuce
1-2 tsp. olive oil (depends on your pan)
1-2 T water (for larger pan use 2 T)
3 T Caesar Salad Dressing
(I used Cardini’s Caesar, my favorite)
1 tsp. fresh lemon juice

Use a heavy pan which heats evenly. Pans that aren’t non-stick will give the best browning, and be sure to choose a pan where scallops can be cooked in a single layer. Heat olive oil over medium-high heat about 30 seconds, then add scallops and cook quickly, probably not more than 2 minutes per side. Don’t have the heat too high or the scallops will release moisture and won’t brown properly. (Scallops are better slightly underdone than overdone, so don’t overcook! 

While scallops cook, assemble lettuce on two serving plates. Place four scallops on top of lettuce on each plate. Turn pan to high and put water in, then scrape the bottom of the pan to get any browned bits, keeping heat high to let some of the water evaporate. After about 1 minute, turn off heat. Stir in salad dressing and lemon juice and let it get slightly warm in the hot pan, then pour over salad and serve. Top with fresh ground black pepper if desired.

South Beach Diet, phase one