Name: Lemon garlic seared scallops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 13 oz scallops, patted dry; 7 oz asparagus, trimmed; 7 oz cauliflower rice; 1 tbsp olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

483 calories

Protein: 51g; 43% of calories
Carbs: 35g; 29% of calories
Fat: 15g; 28% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

Preheat the oven to 400°F. On a half-sheet pan, toss the asparagus and cauliflower rice with half the olive oil, half the salt, and half the pepper. Roast for 15 minutes until the asparagus is tender and the cauliflower is lightly browned.
Season the scallops with the remaining salt and pepper. Heat the rest of the oil in a 12-inch skillet over medium-high heat. Add the scallops in a single layer and sear for 2 minutes until a golden crust forms. Flip and cook for 2 minutes more until opaque in the center. Done when opaque in the center, 145°F.
Reduce the heat to medium-low. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the lemon juice, scraping up any browned bits from the pan, then remove from the heat and stir in the parsley.
Spoon the roasted cauliflower rice onto a plate and top with the asparagus. Arrange the scallops over the vegetables and drizzle with the lemon garlic sauce from the pan.

Nutrition

Ingredients

Instructions

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