Pan Seared Scallops in Lemon Garlic Sauce
Scallops have a tender melt in our mouth feel with a mild, subtle flavor that pairs well with garlic and lemon. They are rich in Omega-3 fatty acids, vitamin B12, magnesium and potassium which all helps with cardiovascular health and heart health! So, dig into this recipe with the satisfaction of knowing you’re helping your health not just your appetite!
- 8 Large Scallops or 30-35 Small Ones
- 1 tb Organic Coconut Oil
- ¼ tsp Salt
- ¼ tsp Pepper
- ¼ tsp Crushed Red Pepper
Lemon Garlic Sauce:
- If frozen, allow to defrost under cold water or if fresh rinse with cold water and then pat dry.
- Season Scallops with salt, pepper and crushed red pepper flakes.
- Mince parsley and garlic, set aside.
- Heat oil in medium skillet over high heat.
- Once skillet is evenly heated, add scallops. Pan sear on both sides for about 2 minutes or until both sides are golden brown.
- Remove from skillet and allow to rest. Meanwhile, add the butter, garlic, parsley and lemon to skillet. Simmer and stir for about 5 minutes or until garlic is aromatic.
- Return scallops to the skillet and cook for an additional minute on both sides. Once they have cooked, serve sauce and scallops topped with extra parsley for garnish.
How to pick and know if your scallops are thoroughly cooked.
You want to purchase fresh scallops that are a very light pastel pink. Avoid them if they have a strong pungent fishy smell. Or if you have bought them frozen, allow them to defrost in cold water. Then set them out in the sink to come to room temperature. Cook them as desired. Afterwards, poke a scallop with a fork. If it is done, the fork should bounce back slightly. If its mushy, cook for an additional 5 minutes. Also, as they get closer to being done they will become opaque, which is a good sign they are done!
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