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Parsley And Garlic Scallops

Parsley And Garlic Scallops

Scallops fall on the more expensive range of the seafood scale, yet they are nutrient dense (and more than 80% protein!), proving that they have a tremendous value overall. They have plenty of vitamin B12, selenium, zinc and phosphorus, and if you purchase them with some orange bits on them, don’t throw that away! That is the roe of the scallop and is perfectly edible, even if you choose to remove it for the sake of presentation, you can always cook it on the side.

Never be afraid to branch out and try new recipes or new ingredients. There is nothing scary about a scallop, in fact, they are surprisingly easy to prepare and cook! The end result should leave the seared scallops soft and tender, they will become rubbery and firm if overcooked. Before getting too far in the meal preparation and tossing them with excitement into the hot pan, you will need to prepare your favorite side salad first. Reason being, that after the scallops are rinsed, they only need to be seared about 2 to 3 minutes on each side, and to eat them warm is best, so be prepared.

Whether you are cooking up a storm for a romantic weekend date night, or just in need of a nutrient pick-me-up, seafood is sure to help set the mood. As for sides, we think that cauliflower couscous is a dreamy match. And for a simple dessert that can be made the day before, how about a light sorbet to hit the sweet spot?

Parsley And Garlic Scallops Recipe

Serves: 4Prep: 10 minCook: 10 min

Protein: 23g / %

Carbs: 8g / %

Fat: 21g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 1 lb. large scallops
  • 4 garlic cloves, minced
  • Juice of 1 lemon
  • Zest of 1/2 lemon
  • 1/4 cup Italian parsley, roughly chopped
  • 1/4 tsp. paprika (optional)
  • 2 tbsp. olive oil
  • 1/4 cup ghee
  • Sea salt and freshly ground black pepper

Scallops Preparation


  1. Preheat skillet over medium heat.
  2. Season the scallops with the paprika, sea salt and freshly ground black pepper to taste.
  3. Drizzle the olive oil in the skillet, add the garlic and stir 1 to 2 minutes.
  4. Add the scallops and cook about 2 to 3 minutes on each side.
  5. Add the ghee to the pan, along with the lemon juice and half of the parsley.
  6. Drizzle the melted ghee over the scallops repeatedly, while continuing to cook 1 to 2 minutes more.
  7. Serve the scallops topped with fresh lemon zest and the remaining parsley.