Seared Lemon Garlic Butter Scallops 🍋

Seared Lemon Garlic Butter Scallops 🍋 So truth be told I’m not much of a seafood fan, but a perfectly cooked scallop actually sounds pretty good to me!! Ingredients: * 1 tbsp olive oil (3 healthy fats) * 1 3/4 pounds (28 oz) raw scallops~Goal is to yield 21 oz cooked (3 leanest) * 1 1/2 tablespoon unsalted butter, divided (3 healthy fats) * 3 garlic cloves, minced (3 condiments) * 1/4 tsp Salt (1 condiment) * 1/2 tsp fresh ground black pepper (1 condiment) * 1/4 cup dry white wine (1 condiment) * 4 tsp lemon juice (2 condiments) * 1/4 cup chopped parsley (1 condiment) Directions: * If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels. * Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed). * Season with salt and pepper and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate. * Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute). * Pour in wine vinegar and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice. * Remove pan (skillet) from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley. * Serve over steamed vegetables (cauliflower, broccoli, zucchini noodles). Yield: 3 Servings Per serving: 1 Leanest 3 Condiments 2 Healthy Fats

Good

% Daily Values based on a 2,000 calorie diet