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Scallops with Lemon Butter

In season right now! And all you need are 5 ingredients and a maximum of 10 minutes to produce the most decadent, buttery scallops you have ever tasted. Yep, it’s just that easy and simple! Scallops are a great choice for bumping up the protein in a meal since they are low fat (depending how much butter you use!) and low carb – they are essentially little bundles of protein! They also have a good amount of essential minerals such as iron, zinc, selenium, and magnesium.

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Method

Melt 1 tablespoon butter in a large skillet over medium high heat. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the centre, about 1-2 minutes per side. Set aside and keep warm.

To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste. Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.

Ingredients

1 tablespoon unsalted butter

450g scallops

salt and freshly ground black pepper

Lemon Butter Sauce:

2 tablespoons unsalted butter

2 cloves garlic, minced

Juice of 1 lemon

salt and freshly ground black pepper

2 tablespoons chopped fresh parsley leaves