Golden Pan-Seared Scallops with Lemon-Herb Butter

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

Golden Pan-Seared Scallops with Lemon-Herb Butter

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.

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NUTRITION

479kcal
Protein
54.5g
Fat
21.2g
Carbs
21.4g

SERVINGS

1 serving

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

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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 avocado oil in a large cast-iron skillet over medium-high heat until the oil is shimmering and very hot.

  • 3

    Place scallops in the pan, ensuring they do not touch, and sear undisturbed for 2 minutes until a deep golden crust forms.

  • 4

    Flip the scallops and immediately add the ghee, minced garlic, and asparagus spears to the skillet.

  • 5

    Cook for another 2 minutes, using a spoon to continuously baste the scallops with the melting garlic-ghee.

  • 6

    In a separate small non-stick pan, quickly sauté the cauliflower rice for 3-4 minutes until tender and slightly toasted.

  • 7

    Remove the skillet from heat, stir in the lemon juice and fresh parsley, and serve the scallops and asparagus immediately over the cauliflower rice.

Golden Pan-Seared Scallops with Lemon-Herb Butter

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

Golden Pan-Seared Scallops with Lemon-Herb Butter

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.

NUTRITION

479kcal
Protein
54.5g
Fat
21.2g
Carbs
21.4g

SERVINGS

1 serving

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

  • 1

    Pat the sea scallops completely dry with paper towels and season both sides with sea salt and black pepper.

  • 2

    Heat avocado oil in a large cast-iron skillet over medium-high heat until the oil is shimmering and very hot.

  • 3

    Place scallops in the pan, ensuring they do not touch, and sear undisturbed for 2 minutes until a deep golden crust forms.

  • 4

    Flip the scallops and immediately add the ghee, minced garlic, and asparagus spears to the skillet.

  • 5

    Cook for another 2 minutes, using a spoon to continuously baste the scallops with the melting garlic-ghee.

  • 6

    In a separate small non-stick pan, quickly sauté the cauliflower rice for 3-4 minutes until tender and slightly toasted.

  • 7

    Remove the skillet from heat, stir in the lemon juice and fresh parsley, and serve the scallops and asparagus immediately over the cauliflower rice.