Cast Iron Seared Scallops & Lemon Sauce 🍋
Servings:
~ 4 Serving
1 – Leanest
2 – Condiments
2 – Healthy Fat
Ingredients:
2 pounds dry sea scallops
4 T butter, divided
3/4 C C low sodium chicken, vegetable or fish broth
1 T total (your choice in how much of each) fresh garlic, onion, salt, pepper and lemon)
3 T fresh lemon juice
Pinch of salt and pepper
fresh parsley, mint and/or lemon zest as garnish if desired
Instructions:
Add 1 T of butter to the cast iron pan over high heat.
While butter is melting, pat the scallops dry.
Once the butter is melted, add the scallops to the pan and cook for 2-3 minutes on each side until they are browned. If they stick, they are NOT ready to be flipped. This is where patience is key!
Remove the scallops from the pan and set aside. Reduce the heat to medium and add the broth, juice and seasoning. Scrape all the brown bits (the fond) off of the bottom of the pan. This is where all the flavor is AND it will make cleaning your pan easier when you’re done!
When the sauce is reduced by 1/3, whisk in the butter, season with Salt and pepper and add the scallops back to the pan just to heat them up. Sprinkle with fresh parsley or fresh mint if desired. Serve hot.
Serving Size is 7 ounces of scallops drizzled with 2 T of sauce. Serves 4.
