The Recipe: Pan Seared Sea Scallops with a warm Parsley Lemon ButterServes 2, prep time 5 minutes, cook time 10 minutes.
8 fresh dry packed sea scallops
1 tbsp coconut oil
1 tbsp butter
Parsley Lemon Butter:
1 shallot finely diced
1 clove garlic finely minced
Rind of 1 lemon
Juice of one lemon
1/4 cup fresh chopped parsley
2 tbsp butter
Pinch of sea salt
Pinch of fresh ground pepper
In a small pan sauté the shallots and garlic in 1/2 tbsp of butter over medium heat for about 5 minutes, careful not to burn the shallots and garlic.
Add sea salt, pepper, lemon juice, lemon rind and continue reducing for another minute.
Remove from heat and stir in remaining butter until melted.
Add parsley and set aside in the pan.
Place the uncooked scallops on a folded paper towel to absorb any moisture they may have. The dryer the scallop the better it will sear.
Heat your heaviest skillet over high heat for about 5 minutes until very hot. The pan will probably start to smoke. Add the coconut oil then the butter, they will probably also start smoking immediately.
Add the scallops and sear for about 1 minute then flip. Sear for another minute and remove. The scallops should be slightly brown on each side.
Place the scallops on a paper towel before putting them on your plate (the paper towel will absorb any grease on them).
Top each scallop with a small amount of the parsley lemon butter and enjoy!
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