So back in the day y’all, I was always up in the kitchen whipping up all kinds of meals. I am trying to get back to that! As you can imagine training for an ultramarathon takes up a lot of your time and most days I come home WHIPPED. So I am always looking for quick, “girl on the go” meals I can cook up that are somewhat healthy with clean ingredients. That WON’T break the bank, either! I have also been inspired lately by other bloggers like my girl Charlene with her foodie posts. Anyway, here is a great recipe I stole from her and added a spin to it! Scallops and linguine. With a little TEXAS CAJUN flava! I used all of the random spices in my kitchen and it turned out really awesome.
Here is what you need:
-Scallops, wild caught (I purchased them at Whole Foods, and the wild caught ones are big and juicy and meaty)
-Organic linguine – I also really like gluten free linguine if you have any food sensitivity
-1 bunch of UPLAND CRESS. Y’all, this was a game changer for this meal…read on.
-Panko bread crumbs/sea salt/pepper, to taste
-Cook your pasta as you normally would.
-Put coconut and/or olive oil in a pan and heat up to medium. Sauté the upland cress in the pan until it is fully cooked, set aside.
-Season your scallops with a bit of coconut oil and the cajun seasoning. I LOVE Tony Chachere’s seasoning because it has the perfect amount of heat to it and flavor. Scallops do not take long to cook at all! Roughly 3-4 minutes. Sear them on both sides and keep on flipping until they are cooked through.
-Place scallops on top of linguine, then add the fully cooked cress. Top with cooked alfredo sauce. Add as little or as much as you want! You don’t need much alfredo sauce honestly, I found this dish to be pretty flavorful with the seasonings alone.
-Sprinkle with panko bread crumbs and serve.
Also, PSA. Paper bowls are classy. Thank you.
Share a runner friendly/girl on the go friendly meal with the group!