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Parsley And Garlic Scallops on a black pan.
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5 from 1 vote

Parsley And Garlic Scallops Recipe

If you have never taken the opportunity to enjoy the amazing flavor of pan-seared parsley and garlic scallops, now is the time for that.
Course Main Course
Cuisine American
Keyword garlic, paleo, parsley, recipe, scallop
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 249kcal
Cost 10

Ingredients

Instructions

  • Preheat the skillet over medium heat.
  • Season the scallops with paprika, sea salt, and freshly ground black pepper to taste.
    1 lb. large scallops, ¼ tsp. paprika, Sea salt and freshly ground black pepper
  • Drizzle the olive oil in the skillet, add the garlic and stir for 1 to 2 minutes.
    2 tbsp. olive oil, 4 garlic cloves
  • Add the scallops and cook for about 2 to 3 minutes on each side.
  • Add the ghee to the pan, along with the lemon juice and half of the parsley.
    Juice of 1 lemon, ¼ cup ghee, ¼ cup Italian parsley
  • Drizzle the melted ghee over the scallops repeatedly while continuing to cook for 1 to 2 minutes more.
  • Serve the scallops topped with fresh lemon zest and the remaining parsley.
    Zest of ½ lemon

Nutrition

Calories: 249kcal | Carbohydrates: 5g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 448mg | Potassium: 272mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 471IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg