Pan Seared Scallops

Ingredients

• Scallop

  Mollusks, mixed species, raw

  9 unit 2 large or 5 small or 270g

• Parsley

  Raw

  1 tbsp or 4g

• Purity Farms Ghee Clarified Butter

  Dr. Clark's Purity Products

  1 serving or 5g

• Chicken stock

  Soup, home-prepared

  ¼ cup or 60g

• Lemon juice

  Raw

  14g

• Garlic

  Raw

  2 tsp or 6g

Directions

1. Use a paper towel pat dry the scallops as best as possible, then sprinkle both sides with salt and pepper.
2. Heat 2 tbsp of ghee in a cast iron skillet over medium high heat until very hot.
3. Add scallops into the pan without touching each other and cook one side for 2 minutes. Once the bottom layer forms a caramelized crust, flip the scallops and cook for 1-2 minutes until the other side forms a browned crust as well. Remove the scallops from the skillet and set aside.
4. Add the remaining 2 tbsp of ghee to the skillet and add garlic. Cook stirring for 1 minute until fragrant. Add broth and lemon juice, and let the liquid come to a boil for 3 minutes while scraping the bottom of the skillet with a spatula. The sauce should thicken and reduce a bit.
5. Remove from heat and add scallops back in the pan to warm. Sprinkle with chopped parsley, and spoon the lemon garlic ghee over the scallops before serving.

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