Healthy Garlic Scallops #paleo #glutenfree

Healthy Garlic Scallops #paleo #glutenfree

A snappy post today on the best way to make simple, bravo, Italian garlic scallops that are superbly burned yet succulent, garlicky and saucy! You can serve them as a canapé, starter, or supper for two with blessed messenger hair pasta or over a smooth risotto!

Sound scallops, you don't need to stress over eating excessively! The fluid gold spread ghee, is the thing that makes the most delectable sauce for those scallops to swim in.

At that point you can wipe it up with some dry bread or serve them with rice, asparagus, steamed vegetables, holy messenger hair pasta and heaps of lemon. Garlic spinach and pea puree are likewise flawless pairings.

You can serve this with Zucchini Pasta with Lemon Garlic Shrimp

Healthy Garlic Scallops #paleo #glutenfree

Italian garlic scallops, seared to a golden perfection in a cast iron pan and cooked in healthy clarified butter for the ultimate seafood meal!


  • 1 lb large scallops
  • 1/4 c clarified butter ghee
  • 5 cloves garlic grated
  • 1 large lemon zested
  • 1/4 c Italian parsley roughly chopped
  • 1/2 tsp sea salt + more to taste
  • 1/4 tsp peppercorn medley freshly ground
  • 1/4 tsp red pepper flakes
  • A pinch of sweet paprika
  • 1 tsp extra virgin olive oil


  1. Make sure to pat dry the scallops on paper towels very well before cooking.
  2. Heat up a large cast iron skillet on medium flame.
  3. 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.
  4. 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 )
  5. 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.
  6. We are just looking to extract all that sweetness from the garlic, and this is how you do it, without burning.
  7. 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. 
  8. Serve.

Read more our recipe : Aloha Pineapple Chicken Rice Casserole

Source :

Post a Comment