YOUR SOLIN GENERATED RECIPE
Golden Pan-Seared Scallops with Lemon-Herb Butter
Sea scallops pan-seared until they develop a crisp golden crust, then basted in a fragrant lemon-herb ghee and served over tender cauliflower rice.
INGREDIENTS
10 oz sea scallops
1 tbsp ghee
1 clove garlic
1 tbsp fresh parsley
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
1 cup asparagus spears
1 cup cauliflower rice
1 tsp avocado oil
PREPARATION
Pat the sea scallops completely dry with paper towels and season both sides with sea salt and black pepper.
Heat avocado oil in a large cast-iron skillet over medium-high heat until the oil is shimmering and very hot.
Place scallops in the pan, ensuring they do not touch, and sear undisturbed for 2 minutes until a deep golden crust forms.
Flip the scallops and immediately add the ghee, minced garlic, and asparagus spears to the skillet.
Cook for another 2 minutes, using a spoon to continuously baste the scallops with the melting garlic-ghee.
In a separate small non-stick pan, quickly sauté the cauliflower rice for 3-4 minutes until tender and slightly toasted.
Remove the skillet from heat, stir in the lemon juice and fresh parsley, and serve the scallops and asparagus immediately over the cauliflower rice.