Scallops on the Brain
These buttery morsels are packed with brain-boosting nutrients. A 6-ounce serving of scallops has roughly 36% of the daily values for vitamin B12 and zinc. B12 has been shown to prevent brain atrophy through loss of neurons, and deficiency has been linked to memory loss in older adults. Meanwhile, zinc is involved in many neurological processes to maintain healthy brain function.
- Preheat oven to 425°F. On a large parchment-lined baking sheet, toss together corn, tomatoes, one-half of oil, salt and one-half of pepper. Roast 12 to 15 minutes, until corn is tender and tomatoes are bursting. Stir in basil.
- Meanwhile, prepare aioli: In a small bowl, whisk together mayonnaise, lemon zest, lemon juice and garlic powder. Set aside.
- Heat a large skillet on medium-high. (TIP: A cast iron pan works well.) Melt butter with remaining one-half of oil. Sprinkle scallops with Old Bay seasoning and remaining one-half of pepper. Add to skillet and cook until undersides are seared, about 2 minutes. Flip and sear the other side, 1 to 2 minutes more. Serve with vegetables and aioli on the side.
- Serving Size ¼ of recipe
- Calories 494
- Carbohydrate Content 28 g
- Cholesterol Content 78 mg
- Fat Content 33 g
- Fiber Content 3 g
- Protein Content 25 g
- Sodium Content 1064 mg
- Sugar Content 8 g
- Monounsaturated Fat Content 21 g
- Polyunsaturated Fat Content 5 g