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.

Pan-Seared Scallops with Lemon-Herb Butter

YOUR SOLIN GENERATED RECIPE

Pan-Seared Scallops with Lemon-Herb Butter

Pan-seared sea scallops basted in a silky lemon-herb ghee, served over fluffy quinoa with crisp-tender roasted asparagus spears.

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NUTRITION

548kcal
Protein
47.4g
Fat
24.6g
Carbs
38.0g

SERVINGS

1 serving

INGREDIENTS

8 oz sea scallops

1 tbsp ghee

0.5 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

  • 1

    Pat the sea scallops completely dry with paper towels to ensure a proper sear, then season both sides with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a large cast-iron or stainless steel skillet over medium-high heat until it begins to shimmer.

  • 3

    Carefully place the scallops in the hot pan, leaving space between each one, and sear undisturbed for 2 minutes until a deep golden-brown crust forms.

  • 4

    Flip the scallops and immediately add the ghee, minced garlic, lemon zest, and lemon juice to the skillet.

  • 5

    Tilt the pan slightly and use a spoon to continuously baste the scallops with the melting herb butter for 1-2 minutes until they are just opaque and firm.

  • 6

    While the scallops rest for a moment, steam or lightly sauté the asparagus spears until they are vibrant green and crisp-tender.

  • 7

    Plate the scallops over a bed of warm, fluffy quinoa, arrange the asparagus on the side, and drizzle the remaining pan sauce and fresh parsley over the top.

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.

Pan-Seared Scallops with Lemon-Herb Butter

YOUR SOLIN GENERATED RECIPE

Pan-Seared Scallops with Lemon-Herb Butter

Pan-seared sea scallops basted in a silky lemon-herb ghee, served over fluffy quinoa with crisp-tender roasted asparagus spears.

NUTRITION

548kcal
Protein
47.4g
Fat
24.6g
Carbs
38.0g

SERVINGS

1 serving

INGREDIENTS

8 oz sea scallops

1 tbsp ghee

0.5 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

  • 1

    Pat the sea scallops completely dry with paper towels to ensure a proper sear, then season both sides with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a large cast-iron or stainless steel skillet over medium-high heat until it begins to shimmer.

  • 3

    Carefully place the scallops in the hot pan, leaving space between each one, and sear undisturbed for 2 minutes until a deep golden-brown crust forms.

  • 4

    Flip the scallops and immediately add the ghee, minced garlic, lemon zest, and lemon juice to the skillet.

  • 5

    Tilt the pan slightly and use a spoon to continuously baste the scallops with the melting herb butter for 1-2 minutes until they are just opaque and firm.

  • 6

    While the scallops rest for a moment, steam or lightly sauté the asparagus spears until they are vibrant green and crisp-tender.

  • 7

    Plate the scallops over a bed of warm, fluffy quinoa, arrange the asparagus on the side, and drizzle the remaining pan sauce and fresh parsley over the top.