Scallops are elegant and delicious, especially when cooked in herbed butter with lemon and garlic. This is amazing served over a bed of greens or alongside riced cauliflower.
Prep Time: 5 minutes
Cooking Time: 5 minutes
4 tablespoons butter or ghee
2 garlic cloves, peeled & minced
1 teaspoon sea salt
½ teaspoon black pepper
Juice & zest from ½ fresh lemon
½ cup fresh parsley, chopped
1 pound of scallops
Warm butter in a saucepan until melted. Add garlic, sea salt, pepper, lemon juice, zest and parsley and stir to combine. Turn off heat and set aside.
Add 1 tablespoon of the butter or ghee mixture to a large skillet and bring heat to high.
Pat scallops dry and add to the skillet, not moving once in the skillet so that they brown.
Flip after 1 minute and brown the other side for 1 minute. Turn off the heat.
Serve between 4 and pour remaining ghee or butter mixture over scallops.
Store any leftovers in a glass container for up to 3 days.
Net Carbs: 4