YOUR SOLIN GENERATED RECIPE
Golden Pan-Seared Scallops with Lemon-Herb Butter
Pan-seared scallops basted in a silky lemon-herb ghee sauce, served over a bed of tender cauliflower rice and crisp roasted asparagus.
INGREDIENTS
8 oz sea scallops
1.5 tbsp ghee
1 cup cauliflower rice
1 cup asparagus
1 tbsp lemon juice
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh parsley
PREPARATION
Pat the sea scallops very dry with a paper towel and season both sides with sea salt and black pepper.
Heat a large stainless steel or cast iron skillet over medium-high heat with 0.5 tbsp of ghee.
Once the pan is hot, add the scallops and sear for 2 minutes without moving them to develop a golden-brown crust.
Flip the scallops and cook for an additional 1-2 minutes until opaque, then transfer them to a plate.
In the same skillet, add the cauliflower rice and chopped asparagus, sautéing for 5 minutes until the vegetables are tender-crisp.
Push the vegetables to the side and add the remaining 1 tbsp of ghee, minced garlic, lemon juice, and chopped parsley.
Stir the herb butter until fragrant, then toss with the vegetables or drizzle directly over the scallops before serving.