Name: Pan-Seared Scallops with Zesty Lemon Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz sea scallops; 1 tbsp ghee; 1 cup asparagus; 1 cup cauliflower rice; 1 tbsp lemon juice; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley; 2 tbsp chicken bone broth

Pan-Seared Scallops with Zesty 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 Zesty Lemon Sauce

Pan-seared scallops served over a bed of riced cauliflower and crisp asparagus, finished with a bright and zesty lemon-garlic sauce.

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NUTRITION

Protein

55g

Fat

16g

Carbs

23g

SERVINGS

1 serving

INGREDIENTS

10 oz sea scallops

1 tbsp ghee

1 cup asparagus

1 cup cauliflower rice

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

2 tbsp chicken bone broth

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PREPARATION

1
Pat the sea scallops completely dry with paper towels and season both sides with sea salt and black pepper.
2
Heat a large stainless steel skillet over medium-high heat and melt half of the ghee.
3
Once the pan is hot, sear the scallops for 2 minutes per side until a golden-brown crust forms, then transfer them to a plate.
4
In the same skillet, add the remaining ghee along with the asparagus and cauliflower rice, sautéing for 4-5 minutes until tender.
5
Add the minced garlic and sauté for 30 seconds until fragrant, then pour in the chicken bone broth and lemon juice to deglaze the pan.
6
Return the scallops to the pan for 30 seconds to coat in the sauce and garnish with fresh parsley before serving.