Date Night Sea Scallops
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.
5 minutes
7 minutes to 8 minutes
Difficulty:
Intermediate
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 |
| Calculated per serving. | |
by Reed Dunn
Serves: 2
Ingredients
- 8-108-108-10 Scallops, depending on size
- 4 Tbsp4 Tbsp4 Tbsp Ghee
- 1 Tbsp1 Tbsp1 Tbsp Olive Oil
- .5 tsp.5 tsp.5 tsp Sea Salt, Flaked
- .25 tsp.25 tsp.25 tsp Black Pepper, Cracked
- 111 Lemon, (optional) for garnish
- .25 cup.25 cup.25 cup Dairy-Free Pesto (click for recipe), (optional) for serving
Process
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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