NUTRITION

SERVINGS

INGREDIENTS

8 oz sea scallops

1 tbsp ghee

1 tsp extra virgin olive oil

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp lemon juice

1 clove garlic

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp and bright green.

• 3

  Heat a large stainless steel or cast iron skillet over medium-high heat and add the ghee.

• 4

  Once the ghee is shimmering, add the scallops to the pan, ensuring they do not touch, and sear for 2 minutes without moving them to develop a golden crust.

• 5

  Flip the scallops and sear for another 1-2 minutes until opaque and firm to the touch, then remove them from the pan and set aside.

• 6

  Reduce the heat to medium, add the olive oil and minced garlic to the same pan, and sauté for 30 seconds until fragrant.

• 7

  Stir in the lemon juice and chopped fresh parsley, scraping up any browned bits from the bottom of the pan to create the sauce.

• 8

  Plate the warm cooked quinoa and steamed asparagus, top with the seared scallops, and drizzle the lemon-herb sauce over the entire dish.