Seared scallops (or sliced chicken) over a garden salad.

• Sea scallops — 4¼ oz (6 (or ~4¼ oz leftover chicken))
• Lettuce — 3 cups mixed leaves
• Cucumber — 5¼ oz (½)
• Radishes — 2½ oz (4)
• Garlic-infused olive oil — 2 Tbsp
• Lemon
• Pumpkin seeds — 1 Tbsp
• Sea salt

1. Build and dress the salad with oil, lemon and salt.
2. Sear dry scallops 1.5–2 minutes a side (or slice cold chicken).
3. Top the salad; add pumpkin seeds.

If using leftover chicken, slice it cold — the cool meat against the dressing reads as a deliberate temperature contrast rather than a sad reheat.

Calories ≈ 485 kcal · Protein 31 g · Carbs 18 g · Fat 35 g · Fiber 4 g

Sear per America's Test Kitchen & Food Network: dry scallops, very hot pan, ~1.5–2 min/side.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.