Pan Seared Wild Caught Scallops and Asparagus with Lemon Ghee Sauce

One of my favorite foods in the whole entire world are SCALLOPS! Who doesn’t love a perfectly seared scallop? When you’re doing a Whole30 and you’ve kind of hit that point where nothing sounds good to you…..make this dish! There are so many natural flavors that this will give your taste buds something decadent to get you through to the end. one of the most important parts of buying seafood is making sure you buy WILD CAUGHT. I will do a post on the importance of wild caught fish, but if you can fit it in your budget, it is worth it to buy wild caught and as local as possible.

This is a one pan meal that is delicious, quick, and easy cleanup.

 

Pan Seared Scallops

Step 1: First things first, cut the ends off of the asparagus. Add a little water to the cast iron skillet along with some olive olive. The water will help to steam and cook the asparagus.  I prefer my vegetables with a lunch crunch so I only cook my until they turn bright green. Then I add a little salt and freshly chopped garlic and cook about 2 minutes longer. Once asparagus is done, I move to a plate to rest.

Step 2: I like to get my skillet to medium/high heat before I drop my scallops in. In order to keep the smoke down, I add about 2 tablespoons of ghee to the pan. I sear the scallops about 2-3 minutes on each side until nice and buttery brown.

Raw Scallops

Step 3: After scallops are cooked, I add the juice of 1 lemon and a little more ghee and olive oil to create a sauce to drizzle over scallops and asparagus.

Cooked Scallops

 

In total this dinner for 2 took me about 15 minutes and was exactly what I needed on day 22 of the Whole30. Some times ya just need to feel a little fancy, am I right?

 

Ingredients 

-1 bunch of asparagus

-3/4 lb Wild Caught Scallops

-1 lemon

-2 cloves of freshly chopped garlic

-2 tablespoon of olive oil Olive Oil

-3 tablespoons of Ghee

-3 tablespoons of water

Instructions

  • Add water to cast iron skillet with a little olive oil, cut ends of asparagus off and add to skillet. Add salt and chopped garlic when asparagus starts to turn bright green. Once cooked move to a plate.
  • Turn heat to medium/high and add 2 tablespoons of ghee. Once heated, add scallops and cook 2-3 minutes per side. Remove scallops
  • Add 1 tablespoon of ghee, a drizzle of olive oil and juice of 1 lemon. Cook on high for 2 minutes then drizzle over scallops and asparagus.

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