Name: Pan-Seared Shrimp and Scallops with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Shrimp; 5 oz Sea scallops; 1 tbsp Ghee; 0.5 tbsp Extra virgin olive oil; 1 cup Zucchini; 1 cup Asparagus; 1 clove Garlic; 1 tbsp Lemon juice; 1 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Pan-Seared Shrimp and Scallops with Lemon-Herb Sauce

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Shrimp and Scallops with Lemon-Herb Sauce

Succulent shrimp and scallops pan-seared to golden perfection, basted in a bright lemon-herb ghee sauce and served over a bed of crisp sautéed vegetables.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53.1g

Fat

24.4g

Carbs

17.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

5 oz Sea scallops

1 tbsp Ghee

0.5 tbsp Extra virgin olive oil

1 cup Zucchini

1 cup Asparagus

1 clove Garlic

1 tbsp Lemon juice

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the shrimp and scallops completely dry with paper towels to ensure a proper golden-brown sear.
2
Season the seafood evenly with sea salt and black pepper.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the asparagus and zucchini until tender-crisp.
4
Remove the vegetables from the pan and set them aside on a warm plate.
5
In the same skillet, melt the ghee until shimmering, then add the scallops, searing for 2 minutes per side without moving them to develop a crust.
6
Add the shrimp and minced garlic to the pan, cooking for another 2-3 minutes until the shrimp are pink and opaque.
7
Stir in the lemon juice and fresh parsley, tossing the seafood gently to coat in the aromatic sauce.
8
Serve the buttery seafood immediately over the bed of sautéed vegetables.