5-2 Diet Recipe; Scallops with Rocket Pesto and Ciabatta Toast

I have recently started the 5:2 Diet that I saw on the Horizon TV program featuring Michael Mosley, I was very impressed with the research that went into this and was more interested in the effects that the diet had on living a longer and better life and retaining all your mental faculties in peak condition as my late mother had dreadful problems with her memory in later life. I have now been on this diet, which is more of a lifestyle change than a diet and I have to say I have never been more relaxed about food since I was a teenager, basically 5 days of the week I can eat whatever I like, my cholesterol is at an all time low, I lose weight regardless of the amount of cake and chocolate I have consumed on my happy 5 days and although I thought I would find the 2 days where I fast during the day and eat a 450-500 calorie evening meal a struggle I am amazed that actually I don't struggle with this as I always think 'well tomorrow I can eat whatever I like' and if the day doesn't pan out and I do eat then I know I can always try again tomorrow (which so far has never happened), it fits into my lifestyle and I have to say I am more mentally alert and the weight is dropping off me.

I recently convinced a friend of mine to adopt this liberating lifestyle, yesterday was her first day, way to go Jane I am very proud of you, and so far so good. Her main problem seems to be that she is not a calorie counter by nature and has no idea what to eat on her fasting days so I've decided to set up a series of recipes that I love and use for all those out there that are looking for inspiration on our 5:2 Diet Days. And here is the first, despite not eating all day sometimes all I want is something lighter, or I may have had some soup first and am looking for a lighter option to have as a main course, and I hope that you all like it as much as I do and that you will have a look at the other recipes that I post as and when they appear on HubPages.

INGREDIENTS - SERVES 2

Handful of fresh Basil

85g Organic Baby Plum Tomatoes, quartered

2 tbsp Extra-Virgin Olive Oil

6 Scallops

2 Slices of Ciabatta Bread

½ Organic Garlic Clove, peeled (not crushed, leave whole)

For the Rocket Pesto:

35g Organic Rocket, finely chopped

¼ Organic Garlic Clove, peeled and crushed

2 tbsp Extra-Virgin Olive Oil

1¼ tsp White Wine Vinegar

Freshly ground Black Pepper and Sea Salt, to taste

• First of all take your scallops out of the refrigerator and let them come to room temperature while you're making the Rocket Pesto.

• Place the rocket, garlic, extra-virgin olive oil, vinegar and seasoning into a small food processor if you have some and blitz. I like to double the amount of this Pesto as it will keep in the refrigerator for a few days to add a flavor explosion to anything you fancy, it tastes great on Steak.

• If you don't have a food processor then place the finely chopped ingredients listed in the step above into a bowl, mix thoroughly and set aside so that the flavors will melt together.

• Roughly chop the Basil and place in a bowl with the quartered tomatoes.

• Add 1 tbsp of Extra-Virgin Olive Oil, season and mix well.

• Pop your Ciabatta Bread in the toaster and lightly toast, or you can put this on the griddle, if using, while you cook your Scallops.

• Dip the Scallops in the remaining tablespoon of Olive Oil, season on both sides and place on a hot griddle or in a heavy frying pan over a high heat for 1½ minutes per side.

• Cover half your plates in a pool of Rocket Pesto.

• Place your Scallops on top of the Pesto.

• Rub the toasted Ciabatta with the peeled Garlic Clove.

• Place next to the Scallops and Pesto.

• Spoon the tomatoes and basil mixture over the Ciabatta.

Serve Immediately.