NUTRITION

SERVINGS

INGREDIENTS

8 oz sea scallops

1.5 tbsp grass-fed ghee

2 cloves garlic

1 tbsp fresh lemon juice

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

8 oz asparagus spears

0.5 tbsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the asparagus spears with olive oil and half of the sea salt and black pepper on the prepared sheet.

• 3

  Roast the asparagus for 10-12 minutes until tender yet crisp, then remove from the oven.

• 4

  While the asparagus roasts, pat the sea scallops thoroughly dry with paper towels to ensure a proper sear.

• 5

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

• 6

  Heat a large stainless steel or cast iron skillet over high heat with half of the ghee until it begins to shimmer.

• 7

  Place scallops in the pan and sear for 2 minutes without moving them until a deep golden crust forms.

• 8

  Flip the scallops, reduce heat to medium, and add the remaining ghee, minced garlic, lemon juice, and chopped parsley.

• 9

  Baste the scallops with the bubbling herb butter for 1 minute, then serve immediately alongside the roasted asparagus.