This is our fancy dinner for this week. Scallops are my number one favorite protein. It is still hard for me to understand how something so sweet and delicious can be low in calories! John cooks them in a little oil in a hot cast iron frying pan. It takes less than five minutes to cook them perfectly. Don’t over cook them because they will turn rubbery.
For my part I steamed the potatoes and sautéed the collard greens and corn in a little faux butter. The greens cook really quickly since I have cut them into strips about the width of fettuccine and removed the central stem. I buy a package of frozen corn and just dump a cup of it in after a quick rinse to get any freezer frost off.