Name: Pan-Seared Scallops with Lemon-Garlic Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz mini sea scallops; 1.5 tbsp ghee; 2 cloves garlic; 1 tbsp lemon juice; 1 tbsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cups zucchini noodles; 1 tsp extra virgin olive oil; 0.25 tsp red pepper flakes

Pan-Seared Scallops with Lemon-Garlic Butter

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Scallops with Lemon-Garlic Butter

Pan-seared mini scallops basted in a silky lemon-garlic ghee sauce, served over a bed of tender zucchini noodles for a light and vibrant dinner.

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NUTRITION

Protein

51.6g

Fat

28.6g

Carbs

18.9g

SERVINGS

1 serving

INGREDIENTS

10 oz mini sea scallops

1.5 tbsp ghee

2 cloves garlic

1 tbsp lemon juice

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

2 cups zucchini noodles

1 tsp extra virgin olive oil

0.25 tsp red pepper flakes

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PREPARATION

1
Thaw scallops completely and pat them very dry with paper towels to ensure a golden crust.
2
Season the scallops evenly with sea salt and black pepper.
3
Heat a large skillet over medium-high heat with the olive oil and sauté the zucchini noodles for 2 minutes until tender-crisp, then remove from the pan.
4
In the same skillet, melt the ghee until it is shimmering and hot.
5
Add the scallops in a single layer, searing for 90 seconds per side until they are opaque and golden brown.
6
Stir in the minced garlic and red pepper flakes, cooking for 30 seconds until the garlic is aromatic.
7
Remove the skillet from the heat, stir in the lemon juice and fresh parsley, then toss the scallops and sauce with the zucchini noodles before serving.