Name: Pan-Seared Scallops with Creamy Lemon Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Sea scallops; 1 tbsp Ghee; 0.25 cup Full-fat coconut milk; 1 tbsp Lemon juice; 0.5 tsp Lemon zest; 1 clove Garlic; 1 cup Asparagus; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh parsley

Pan-Seared Scallops with Creamy Lemon Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Scallops with Creamy Lemon Sauce

Pan-seared sea scallops basted in a velvety lemon-garlic sauce and served alongside tender sautéed asparagus for a bright, citrusy finish.

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NUTRITION

Protein

44.3g

Fat

26.2g

Carbs

21.0g

SERVINGS

1 serving

INGREDIENTS

8 oz Sea scallops

1 tbsp Ghee

0.25 cup Full-fat coconut milk

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 clove Garlic

1 cup Asparagus

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

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PREPARATION

1
Pat sea scallops completely dry with paper towels and season both sides with sea salt and black pepper.
2
Heat ghee in a large cast-iron or stainless steel skillet over medium-high heat until it begins to shimmer.
3
Add scallops to the hot pan and sear undisturbed for 2 minutes until a golden-brown crust forms, then flip and cook for 1-2 minutes more.
4
Remove scallops from the pan and set aside on a plate; add minced garlic and asparagus to the same skillet, sautéing for 3 minutes.
5
Whisk in the coconut milk, lemon juice, and lemon zest, allowing the sauce to simmer and thicken for 2 minutes.
6
Return the scallops to the pan to coat them in the creamy sauce and garnish with finely chopped fresh parsley before serving.