Seared Scallops in Lemon Garlic Butter

recipe by Naomi Sherman

CATEGORY: Main Courses

Nutrition Facts

DIETARY REQUIREMENTS:

CALORIES

kcal

protein

g

carbs

g

fat

g

serves

4serves

Introduction

Sweet, juicy and tender scallops in a silky sauce.

The best part of living where I do is being surrounded by pristine waterways, and having friends who send you a message saying “Got scallops for you, will drop them off on my way home”

These beautiful fresh, fat and juicy scallops were begging to be treated with a bit of love.

I find that searing scallops brings out the natural sweetness and when you toss them in this silky, tangy sauce it takes them to a whole other level of yummy.

Serve with a big, fresh salad and you’ve got the perfect fast dinner.

Enjoy!

Tags: Grain Free

The recipe

Ingredients

500 grams of fresh scallops, trimmed (you can use frozen, just make sure that they’re completely defrosted before you cook them)

3 Tablespoons of olive oil

4 Tablespoons of butter

1 clove of garlic

1/3 cup of chicken broth

Juice and zest of 1 lemon

4 Tablespoons of fresh chopped parsley

1 Tablespoon of fresh chopped chives

Directions

Step 1

Place the olive oil into a frying pan and heat over a high heat.

Step 2

Turn heat back slightly and place scallops into pan, careful not to overcrowd them, cook them in batches if you need to. Cook for 3 minutes on each side without moving them around. Remove from pan and sit aside.

Step 3

Add 3 Tablespoons of the butter into the pan, add finely chopped garlic and cook until softened.

Step 4

Add chicken broth and cook until reduced and thickened slightly.

Step 5

Add remaining 1 Tablespoon of butter, lemon juice and zest and chopped herbs and mix through.

Step 6

Return scallops to pan and warm through.