Seared scallops with a cool salad and a little taro.

• Sea scallops — 4¼ oz (6)
• Cucumber — 5¼ oz (½)
• Fennel — 4 oz (½ bulb)
• Taro — 2 oz (cubed)
• Garlic-infused olive oil — 1 Tbsp + oil to sear
• Lemon
• Dill
• Sea salt

1. Boil the taro until tender, 12–15 minutes.
2. Toss the shaved fennel and sliced cucumber with oil, lemon, dill and salt.
3. Pat the scallops very dry; sear in a smoking-hot filmed pan 1.5–2 minutes a side.
4. Plate the salad and taro with the scallops.

Cool salad + hot scallops is the structural play — start the salad before the scallops so the temperatures land together.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

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.