Garlic Scallops
Roasted Brussels Sprouts with candied nuts and dried cherries
*both my own recipes*

Scallops Ingredients - serves 2
Sea Scallops - 1lb (don't use bay scallops, they are cheaper but they are so small, you will over cook them almost 100% of the time, and who wants tough scallops?)
Garlic - 4 big cloves
Butter - ~2 TBSP, but maybe more

Mince your garlic and set aside.  Take a plate, place several paper towels down on it and set it next to the sink.  Open your scallops (buy fresh, from the sea food counter or market, not frozen, there is a difference....more than to your wallet).  Wash each individual scallop.  Some people will advise against this.  Scallops will absorb water, so be quick and never soak them.  Gently rub them under cold water to get any sand off.  Gritty scallops are the grossest.  Place them on the paper towels.  Once you are done washing them, put more paper towels on top and pat them down, firmly.  You want to get as much liquid out as possible - you have to do this even if you don't rinse them.  Scallops hold a lot of water, and if you don't get them out, they will steam, not sear.  Still taste ok, but it's not the texture we are going for here.  Change out the paper towels and do it again till no more water is coming out on the towels.  Heat a nice, heavy pan over medium heat.  Place your butter in it to melt.  I said 2 TBSP, but you might need more.  You want a think layer of butter on the bottom of the pan.  Rub your minced garlic on top of the scallops.  Place each scallop, garlic side up, in the pan.  Sprinkle with salt.  Cook for 2-3 minutes, and flip.  Sprinkle with salt.  Be careful your pan isn't too hot, you don't want to burn your garlic.  Cook another few minutes until each scallop feels completely firm.  Watch them closely, you don't want to over cook them.  Cooking scallops takes some practice, so don't be discouraged the first time.  Also, have a trial scallop.  If you think they are done, take one out and cut it open to try it.  See if it is done and you will know about the rest!

To lighten this up, use just enough olive oil, instead of butter, to cover the bottom of the pan and prevent the scallops from sticking.  It won't taste as decadent, but it will be friendlier to the diet too!

Brussels Sprouts Ingredients - serves 2 with a generous portion
Brussels Sprouts - 4 cups after being trimmed and cleaned
Olive Oil
Dried Cranberries - 1/2 cup
Candied Walnuts - 1/2 cup

Trim and clean your sprouts.  Cut them in half.  Lay them flat on a baking sheet and lightly spray with olive oil.  Sprinkle with salt and pepper and mix to coat.  Bake them at 350 F until they reach your desired tenderness.  About 20 minutes for small sprouts that are crispy.  About 45 mins for large sprouts that are soft.  Mix them up with a spatula a few times while cooking.  I like mine a little crisper, so I normally cook them about 20-25 mins.  Let them cool for about 5 minutes and add the cherries and nuts to the baking sheet.  Mix with a spatula.

Don't start cooking the scallops until your sprouts are out of the oven!!

Plate and enjoy!

OK, pre-preggo girl recipe.  No butter on the scallops, just a minimal spray of olive oil.  For the sprouts, I'd either nix the cherries and nuts totally or use 1/4 to 1/2 the amount of cherries and nuts - and I'd definitely swap the candied nuts for plain.  Pecans are a great substitution too!

Calories -
Scallops - 358/serving
Sprouts - 491/serving

Pre-preggo Calories -
Scallops - 286/serving
Sprouts - 106 (no nuts and cherries) or 236 (1 TBSP cherries and 1/8 cup plain, raw walnuts)