Name: 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 cup asparagus spears; 1 tbsp ghee; 0.5 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 clove garlic; 1 tbsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper

Pan-Seared Scallops with Lemon-Herb 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-Herb Butter

Pan-seared sea scallops basted in a bright lemon-garlic ghee, served over fluffy quinoa and snap-crisp asparagus for a refreshing finish.

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NUTRITION

Protein

47.4g

Fat

24.7g

Carbs

36.6g

SERVINGS

1 serving

INGREDIENTS

8 oz sea scallops

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp ghee

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Pat the scallops completely dry with paper towels and season both sides with sea salt and black pepper.
2
Heat the olive oil in a large cast-iron skillet over high heat until just beginning to smoke.
3
Place scallops in the pan, ensuring they do not touch, and sear for 2 minutes until a golden-brown crust forms.
4
Flip the scallops, then add the ghee, minced garlic, and lemon juice to the pan, basting the scallops with the melting butter for 1 minute.
5
Remove the scallops from the pan and quickly sauté the asparagus in the remaining juices until tender-crisp.
6
Serve the scallops and asparagus over the warm cooked quinoa, garnished with freshly chopped parsley.