NUTRITION

SERVINGS

INGREDIENTS

9 oz sea scallops

1 tbsp ghee

1 cup asparagus spears

1 cup cauliflower rice

0.5 tbsp extra virgin olive oil

1 clove garlic

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Pat the sea scallops thoroughly dry with paper towels to ensure a golden, crispy crust.

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the asparagus and cauliflower rice for 5-6 minutes until tender.

• 4

  Remove the vegetables from the pan and set aside on a plate; wipe the skillet clean with a paper towel.

• 5

  Add the ghee to the same skillet over high heat until it is shimmering and very hot.

• 6

  Carefully place the scallops in the pan, leaving space between them, and sear for 2 minutes without moving them.

• 7

  Flip the scallops and immediately add the minced garlic, lemon juice, dried oregano, and the remaining salt and pepper to the pan.

• 8

  Tilt the pan slightly and use a spoon to baste the scallops with the melting herb butter for 1 more minute.

• 9

  Garnish with fresh parsley and serve the scallops immediately over the cauliflower rice and asparagus.