Ingredients

1 lb Bay Scallops (or other favorite protein)
1 cup chopped tomato
1 cup chopped mushrooms
1/3 cup chopped vidalia or red onion
1 garlic clove minced
2 tbsp capers
1 tbsp lemon juice
2 tbsp parsley (optional since I didn’t use it but traditional picatta calls for it)
1 Scoop of Whey Crisps

Directions

Preheat a large pan on medium heat. Spray with Olive Oil. Once heated, add garlic and lightly brown. Next add the onions and mushrooms. Sauteed until onion is lightly browned and mushrooms are no longer stiff. Add in the tomatoes, lemon and capers to the pan. Cook for about 3-5 more minutes. While the veggies are cooking, rinse off scallops and pat dry very well. Set veggie mix aside in a bowl. Re-coat pan with more olive oil and add scallops to heated pan and cook until the scallops are no longer opaque turning half way through, which should be about 3 minutes to ensure even cooking. Feel free to add pepper and pinch of sea salt. Set scallops aside once they are done. Place 1/3 of the scallops on top of desired quinoa and top with 1/3 of the veggie mixture. Add an additional squeeze of lemon to the final dish and garnish with parsley if you would like.

Adapted from recipes from: http://sarahfit.com/recipes/