NUTRITION

SERVINGS

INGREDIENTS

8 oz Sea scallops

1 tbsp Ghee

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 clove Garlic

1 tbsp Lemon juice

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the sea scallops thoroughly dry with paper towels to ensure a high-quality golden-brown crust during searing.

• 2

  Season both sides of the scallops evenly with the sea salt and black pepper.

• 3

  Heat a large stainless steel or cast-iron skillet over medium-high heat and add the ghee, swirling to coat the pan.

• 4

  Once the ghee is shimmering and just starting to smoke, carefully place the scallops in the pan in a single layer.

• 5

  Sear the scallops undisturbed for 2 minutes until a deep golden crust forms on the bottom.

• 6

  Flip the scallops over and immediately add the minced garlic, lemon juice, and chopped parsley to the pan.

• 7

  Use a spoon to continuously baste the scallops with the melting lemon-herb ghee for another 90 seconds until they are just opaque.

• 8

  Steam the asparagus spears for 3-4 minutes until they are vibrant green and crisp-tender.

• 9

  Plate the scallops over the warm cooked quinoa, serving the asparagus on the side and drizzling any remaining pan sauce over the top.