NUTRITION

SERVINGS

INGREDIENTS

8 oz Sea scallops

1 tbsp Ghee

2 cloves Garlic

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

1 tsp Olive oil

PREPARATION

• 1

  Pat the sea scallops dry with a paper towel to remove all surface moisture, which is essential for a golden, crispy sear.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the asparagus spears for 4-5 minutes until tender-crisp, then remove from the pan and set aside.

• 4

  Wipe the skillet clean and add the ghee, heating it until it is shimmering and very hot.

• 5

  Carefully place the scallops in the skillet, ensuring they are not crowded, and sear undisturbed for 2 minutes until a deep golden crust forms.

• 6

  Flip the scallops and immediately add the minced garlic and lemon juice to the pan.

• 7

  Baste the scallops with the melting lemon-garlic ghee for another 60-90 seconds until they are just opaque.

• 8

  Divide the cooked quinoa and sautéed asparagus between plates, top with the seared scallops, and drizzle with the remaining pan sauce.

• 9

  Garnish with fresh parsley and serve immediately.