To sear the garlic scallops you will need organic Ghee like This & cast iron skillet like this
ARE YOU READY FOR THE PERFECT GARLIC SCALLOPS OF YOUR LIFE ? I GOT YOU !
Healthy garlic scallops, you don’t have to worry about eating too much. The liquid gold butter ghee, is what makes the most delicious sauce for those scallops to swim in. ( If you don’t want to bother making it, you can just order some Here ).
Then you can mop it up with some crusty bread or just make some quick capellini noodles to go with it.
1 lb large scallops
¼ c clarified butter ghee
5 garlic cloves, grated
1 large lemon, zested
¼ c Italian parsley, roughly chopped
½ tsp sea salt + more to taste
¼ tsp peppercorn medley, freshly ground
¼ tsp red pepper flakes
A pinch of sweet paprika
1 tsp extra virgin olive oil
- Step 1
Make sure to pat dry the scallops on paper towels very well before cooking. Heat up a large cast iron skillet on medium flame.
- Step 2
Meanwhile in a medium bowl toss the scallops with a drizzle of olive oil or butter ghee, just enough to coat it all over. Sprinkle them with the sea salt, cracked pepper, red pepper flakes and sweet paprika. Toss to coat gently.
- Step 3
Add a little drizzle of butter ghee to the hot skillet, just enough to coat the bottom. Add the scallops making sure not to overcrowd the pan, and sear for about 2 minutes on each side until nicely golden. ( Use a small spatula to flip them over individually )
- Step 4
Add the butter ghee to the skillet with the scallops and then add the garlic. Remove from heat and using a spatula push the garlic around to infuse the sauce for about 30 seconds. The heat from the skillet will be enough for the garlic to work its magic into the butter. This is how you avoid that pungent burnt garlicky taste we don’t like.
- Step 5
We are just looking to extract all that sweetness from the garlic, and this is how you do it, without burning.
- Step 6
Squeeze half of the lemon all over the scallops and move the skillet around a little so it combines with the butter. Sprinkle with the minced parsley, lemon zest and a drizzle of extra virgin olive oil. Serve with crusty bread or al dente capellini noodles.