Name: Pan-Seared Scallops with Roe Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Sea scallops; 2 tbsp Fish roe; 1 cup Asparagus; 1 tbsp Ghee; 2 tbsp Plain Greek yogurt; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh chives

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 Roe Sauce

Pan-seared sea scallops served over a bed of crisp asparagus and drizzled with a velvety, brine-forward fish roe cream sauce.

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NUTRITION

Protein

52.0g

Fat

20.4g

Carbs

15.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Sea scallops

2 tbsp Fish roe

1 cup Asparagus

1 tbsp Ghee

2 tbsp Plain Greek yogurt

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh chives

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PREPARATION

1
Pat the sea scallops completely dry with paper towels and season with sea salt and black pepper.
2
Trim the tough ends of the asparagus and steam them for 3 to 4 minutes until bright green and tender-crisp.
3
Melt the ghee in a large skillet over medium-high heat until it begins to shimmer.
4
Place scallops in the skillet and sear for 2 minutes on each side until a golden-brown crust develops.
5
In a small mixing bowl, whisk together the Greek yogurt, lemon juice, and fish roe until smooth.
6
Arrange the steamed asparagus on a plate, top with the seared scallops, and spoon the roe sauce over them.
7
Finish the dish with a sprinkle of fresh chives for a pop of color.