Name: Golden Pan-Seared Scallops with Lemon-Herb Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz sea scallops; 0.5 cup cooked quinoa; 1 tbsp ghee; 1 cup asparagus spears; 0.5 cup cherry tomatoes; 1 tbsp lemon juice; 1 tsp lemon zest; 1 tbsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Golden Pan-Seared Scallops with Lemon-Herb Butter

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YOUR SOLIN GENERATED RECIPE

Golden Pan-Seared Scallops with Lemon-Herb Butter

Pan-seared sea scallops basted in a silky lemon-herb ghee sauce, served over fluffy quinoa and tender roasted asparagus.

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NUTRITION

Protein

48.4g

Fat

18.1g

Carbs

43.4g

SERVINGS

1 serving

INGREDIENTS

8 oz sea scallops

0.5 cup cooked quinoa

1 tbsp ghee

1 cup asparagus spears

0.5 cup cherry tomatoes

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Pat the sea scallops very dry with a paper towel and season with sea salt and black pepper.
2
Preheat a sheet pan to 400°F and roast the asparagus and cherry tomatoes for 10 minutes until tender.
3
Heat a large stainless steel or cast iron skillet over medium-high heat and add half of the ghee.
4
Place scallops in the hot pan and sear for 2 minutes without moving them to develop a golden crust.
5
Flip the scallops, add the remaining ghee, minced garlic, lemon juice, and lemon zest to the pan.
6
Baste the scallops with the melting herb butter for 1-2 minutes until just opaque.
7
Serve the scallops and pan sauce over the warm cooked quinoa with the roasted vegetables on the side.