Scallops

This quick-prep recipe from Dr. Mark Hyman's new cookbook, "Food: What the Heck Should I Cook?", will have you out of the kitchen in less than 20 minutes, leaving plenty of time for you to accept accolades.

To keep this dinner lightning-fast, serve it with a quickly sautéed veg like green beans or spinach. Simply cook in the same skillet in any remaining butter.

Instead of starchy refined carbs, this risotto uses cauliflower transformed into rice-size pieces in the food processor. Parmesan cheese and butter help give it the creamy texture of a classic risotto.

Wrapping the scallops and vegetables in a “purse” of parchment paper means they steam together in the fragrant Asian-inspired sauce. To keep the butcher’s twine from burning in the oven, soak it in water for about 15 minutes before tying the bundles. Serve with brown rice or quinoa.

Reusing ingredients in creative ways helps keep the number of items in a recipe down. 
Here, zesty lemon and pungent shallot infuse every element of this dish – the lentils, 
scallops and vibrant compote.

A white-and-black duo of sesame seeds provide a dramatic color contrast, not to mention added flavor and crunch, to these Asian-inspired scallops.

Our slightly browned scallops nestle on a bed of puréed peas, as satisfying in texture as they are nutritionally robust.