NUTRITION

SERVINGS

INGREDIENTS

8 oz Sea scallops

1 tbsp Ghee

0.5 tbsp Extra virgin olive oil

4 oz Baby potatoes

1 cup Asparagus spears

1 tbsp Fresh parsley

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Halve the baby potatoes and toss them with the olive oil and a pinch of salt on a baking sheet, then roast for 15 minutes.

• 3

  Add the asparagus spears to the baking sheet with the potatoes and roast for an additional 8-10 minutes until both are tender and golden.

• 4

  While vegetables roast, remove the side muscle from the scallops, pat them extremely dry with paper towels, and season with sea salt and black pepper.

• 5

  Heat a large cast-iron skillet over high heat until very hot, then add a drizzle of oil to coat the bottom.

• 6

  Place scallops in the pan and sear for 2 minutes without moving them to achieve a deep golden crust, then flip and sear for 1 minute more.

• 7

  Lower the heat to medium-low and add the ghee, minced garlic, lemon juice, and chopped parsley to the pan.

• 8

  Spoon the melting herb butter over the scallops repeatedly for 1 minute before removing from heat and serving immediately with the roasted vegetables.