You don’t need a culinary diploma to achieve beautifully seared, restaurant-quality sea scallops on your own stovetop. A good, heavy skillet (not nonstick), a watchful eye, and a few simple tricks is really all you need to pull off this impressive-seeming feat. And these days, the individually flash-frozen scallops available in your supermarket freezer case can taste as tender and sweet as the ones fresh off the boat.

Scallops are a low-fat, nutrient-loaded source of protein that plays well with numerous flavor combos.This fast one-skillet meal, adapted from Alison Roman’s “Nothing Fancy,”is a keeper — full of tang, spice, and vitamin C. Canned white beans, tossed in the sizzling skillet for a few minutes before serving, supply a starchy component that melds deliciously with the other ingredients. You can easily reduce the number of scallops if you’re only cooking for two — but go ahead and use the whole can of beans. Any leftovers can be mixed with the other ingredients for a salad the next day. Serves 4. RECIPE HERE. – Susan Puckett

Ingredients
• 4 tomatillos, husked, rinsed, and thinly sliced
• 2 tangerines or small oranges, peeled, thinly sliced, and seeds removed
• 1 small jalapeño chile, thinly sliced (seeds removed for less heat)
• 1 small shallot, thinly sliced
• 2medium limes, 1 juiced (about 2 tablespoons) and 1 cut in wedges for serving
• 6 tablespoons olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 1 ½ pounds sea scallops, thawed according to package directions if frozen, tough side muscles removed
• 2 tablespoons vegetable oil
• 1 (15-ounce) can cannellini or navy beans, drained and rinsed
• 2 teaspoons Aleppo-style pepper or 1 teaspoon crushed red pepper flakes (or less, to taste)
• Tender cilantro leaves and stems for garnish
• Corn tortillas or rice for serving, optional

Instructions

1. In a large bowl, combine the tomatillos, tangerines, chile. shallot, lime juice, and 4 tablespoons of the olive oil; season with ¼ teaspoon salt (or to taste) and several grindings of black pepper and set aside.
2. Pat the scallops dry with paper towels and season them lightly with salt and pepper on both sides.
3. In a large, cast-iron or other heavy skillet (not nonstick), heat the vegetable oil over medium-high heat. Add the scallops in batches to avoid crowding the skillet and press them lightly with a fish spatula for good contract with the skillet. Sear on both sides until deeply browned, about 2 to 3 minutes per side.
4. Transfer the scallops to a large plate or serving platter. Without wiping out the skillet, add the remaining 2 tablespoons of olive oil, followed by the beans and the pepper flakes, and season to taste with salt and pepper. Serve with lime wedges.
5. Cook, shaking the skillet occasionally, until the beans have absorbed the seasoned juices in the pan, about 3 or 4 minutes.
6. Transfer the tomatillos and citrus to a large serving platter, top with the beans and scallops, and garnish with cilantro. Drizzle with a little more oil before serving. Serve with tortillas or rice if desired.

Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.

You’ve heard you’re supposed to drink plenty of water every day for your general health.

But now, scientists have found a new reason to stay dehydrated:

Longevity.

Drinking enough water is associated with a lower risk of early death and of premature aging – being biologically older than you are chronologically. That’s according to a study from the National Institutes of Health.

“The results suggest that proper hydration may slow down aging and prolong a disease-free life,” said study author Natalia Dmitrieva in a press release.

Based on earlier research on mice, the scientists wondered if hydration might slow the aging process. They already knew that restricting water in mice increased the serum sodium levels in the blood.

The researchers then examined data collected over 30 years from more than 11,000 people and found that people with higher serum sodium levels also had worse health outcomes, including greater risk for early aging, chronic health issues, an even dementia. The average age at the end of the study period was 76.

Most people don’t consume enough water. The advice on “how much” is inconclusive, with an oft-quoted suggestion of 1 ounce per pound of body weight per day. The National Academy of Medicine says women should drink 91 ounces and men 125 ounces a day.

Eat right, exercise daily, manage stress … and stay hydrated! Talk to us about any questions.

This meal-in-a-bowl is slightly adapted from one in the couple’s new cookbook, “Rice is Life: Recipes and Stories Celebrating the World’s Most Essential Grain” (Chronicle, $29.95). It’s fortifying, simple to make, and flavorful enough to convince you to get to know this ancient gluten-free grain better. Black rice can now be widely foundin health food stores and Asian markets, and increasingly in many supermarkets. Serves 4. – Susan Puckett

Ingredients

• ¼ cup plus 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, halved and thinly sliced
• Kosher salt
• 1 pound Brussels sprouts, trimmed, halved, and thinly sliced crosswise (or shredded with a food processor fitted with shredding blade)
• 1 cup non-sticky black rice, such as Lotus Foods Forbidden Rice, cooked according to package directions
• Zest and juice (about 3 tablespoons) of 1 large lemon
• 4 large eggs
• Freshly ground pepper

Instructions

1. In a large skillet, heat ¼ cup of the olive oil over medium heat. Add the onion, season with about ½ teaspoon of salt, and cook, stirring, until barely softened and golden brown, about 10 minutes.
2. Add the Brussels sprouts, season with about ¼ teaspoon of salt, and cook until softened, about 4 minutes.
3. Stir in the rice and cook until heated through, about 1 minute.
4. Add the lemon zest and a tablespoon of lemon juice, turn off the heat, and taste for seasoning, adding more salt or lemon juice if desired.
5. Meanwhile, in another large nonstick skillet, heat the remaining tablespoon of olive oil over medium heat. Crack the eggs into the skillet and cook, flipping once until the whites are set but the yolk is still runny, about 3 minutes total. (Or for sunny-side-up eggs, cook without flipping until the bottoms are set, then lower the heat to medium-low until white are fully set.)
6. Spoon the rice and brussels sprouts mixture into wide bowls, top each serving with a fried egg, season with a little salt and pepper, and serve.

Susan Puckett is an Atlanta-based food writer and cookbook author.

Moving with stability and control can become more challenging as we age. If you’ve noticed this, then it might be time to start exercising to increase your mobility.

For example, can you squat down and then get back up?Do your joints ache, like your wrists, hips and knees?

With poor mobility, we can lose the ability to do things we enjoy; have a higher risk of falling; and experience social isolation.

Studies suggest that the more we exercise, the better off we’ll be. Mobility limitations in older adults are commonly caused by low physical activity, strength or balance impairment, obesity, and chronic illness like diabetes.

In addition to strength training, mobility work often includes foam rolling, mobility drills, and stretching. By working out to increase our mobility, we help avoid injury; protect and support joints; and maintain a fuller range of motion.

For maturing active adults, mobility work is essential for a safe, healthy lifestyle – whether you’re picking up grocery bags or kettlebells, cleaning house or completing a workout.

Sore joints, limited movement and joint pain are often made worse by our sedentary lifestyles. We sit a lot. We don’t move much at most jobs. We look at screens too much, hunched over a desk or looking down at a phone.

The right exercises can prevent bad posture, pain and physical disfunction.

Take an active role in maintaining your mobility so you can live the life you want to live. We’re here to show you how.

Why be fit after 50? For millions of people around the world, their No. 1 reason is their grandchildren.

Being an active grandparent requires physical ability – strength, endurance and flexibility – that you can build in a gym or fitness studio.

When the grandchild is an infant, you want to get down on the floor – and then back up again. As the kids grow and get heavier, you’ll be picking them up and carrying them around. By the time they can run, they’re going to want Grandma and Grandpa to go outside and play.

Get them away from screens and engaging in creative play that neither of you will think about as “exercise.”

Gain confidence with strong legs, back, core, glutes and more. We’re here to help, so come tell us about your special little ones and we’ll get you in shape for fun, healthy activities like…

• Visiting a playground to swing, climb and help them explore.
• Hiking in a neighborhood or out of town on a trail. Play “I Spy with My Little Eye” or scavenger hunt games. Look for certain wildlife or birds. More info: The American Hiking Society.
• Bicycling – As they keep growing, think of the special times you’ll have riding together.
• Snowshoeing, skiing, snowmobiling – Don’t let winter keep you inside. Bundle up, stay safe, and have fun.
• Skating – Roller-skating at a rink or on your sidewalk, plus ice skating in the winter.
• Working out – If you’ve walked them to, say, gymnastics practice, sneak in your own workout if possible.

Mimosas are the quintessential brunch cocktail: simple, light, fruity, and festive. Here’s how to givethat basic formula— one part orange juice, two parts sparkling wine— a seasonal twist. Frozen cranberries act as “ice;” sprigs of rosemary add an earthy note; a splash of orange liqueur raises the spirit.  Any sparkling wine will work here; Prosecco from Italy or Cava from Spain are quality affordable alternatives to Champagne.

This recipe, inspired by one from giveitsomethyme.com, makes two servings, but can easily be multiplied.For a mocktail, replace the wine with seltzer, ginger ale, or lime-flavored soda, add a little more orange juice, and skip the liqueur. — Susan Puckett

• 3 ounces well-chilled cranberry juice cocktail
• 2 ounces well-chilled orange juice, freshly squeezed or store-bought
• 2 ounces orange liqueur (Grand Marnier, Cointreau, triple sec)
• 8 ounces well-chilled Prosecco or other sparkling wine
• ½ cup cranberries, frozen
• 1 orange slice, quartered (optional)
• 2 fresh rosemary sprigs

1. In a small cocktail pitcher, combine the cranberry juice, orange juice, and orange liqueur. (Chill at this point if making ahead).
2. Slowly pour in the sparkling wine right before serving and do not stir; stirring will cause it to lose bubbles.
3. Place half the frozen cranberries in each of 2 cocktail glasses or champagne flutes.
4. Pour half of the mimosa into each glass, tilting the glass slightly to preserve carbonation.Garnish with a sprig and a couple of pieces of orange, if desired.

Susan Puckett is an Atlanta-based food writer and cookbook author.