Date Night Sea Scallops (Edit recipe)

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If you’ve seen scallops on a menu and felt they were too difficult to make at home, rest assured you will feel like an award-winning chef with this approachable preparation. Scallops don’t even have to be an expensive option for a pescatarian dinner. They can be purchased frozen at many big-box stores and grocers.

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PREP TIME

5 minutes

COOK TIME

7 minutes to 8 minutes

INGREDIENTS

Serves: 2

Ingredients

8-10 Scallops, depending on size
4 Tbsp Ghee
1 Tbsp Olive Oil
.5 tsp Sea Salt, Flaked
.25 tsp Black Pepper, Cracked
1 Lemon, (optional) for garnish
.25 cup Dairy-Free Pesto (click for recipe), (optional) for serving

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large skillet on high heat, melt together ghee and olive oil. Once hot, reduce heat to medium-high.
Pat scallops dry with a paper towel and season liberally with sea salt and cracked black pepper.
Carefully place scallops into skillet, cooking for 3 minutes. Use tongs or a spatula to flip and cook for an additional 3 to 4 minutes, until a browned u201ccrustu201d forms and scallops are cooked through.
Plate scallops on a bed of prepared squash or zucchini noodles. Garnish with Dairy-Free Pesto and zested lemon.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	4261
Fat:	39 g
Carbohydrates:	0 g
Protein:	76 g
Cholesterol:	210 g
Sodium:	1295 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.