I- Ingredients for 4 servings

  • 1 (12 oz) package frozen Whole Catch Wild-Caught Sea Scallops (Get it on Amazon HERE!) * 1/2 tsp fine sea salt * 1/4 tsp ground black pepper * 1 Tbsp extra-virgin olive oil * 1 Tbsp unsalted butter

II- Directions

  1. To thaw scallops, arrange on a paper towel-lined plate, cover and refrigerate overnight.
  2. Using paper towels, pat scallops very dry and arrange on a plate.
  3. Season all over with salt and pepper.
  4. Heat oil and butter in a large skillet over medium heat until very hot but not smoking, 1 to 2 minutes.
  5. Arrange scallops in skillet in a single layer and cook, without touching, until deep golden brown underneath, about 2 minutes.
  6. Using a small metal spatula, swiftly loosen and flip each scallop.
  7. Cook until deep golden brown on the second side and just firm and opaque, 1 to 2 minutes more.
  8. After removing cooked scallops from skillet, reduce heat to medium-low and whisk 3 tablespoons lemon juice into the skillet, scraping up any browned bits.
  9. Add 2 tablespoons cold butter a few cubes at a time and continue whisking constantly until just melted.
  10. Whisk in 1/4 teaspoon sea salt.
  11. Drizzle over scallops.
  12. Garnish with parsley and serve immediately.

III- Nutrition facts per 4 scallops

  • 120 Calories;
  • Fat: 7g;
  • Saturated fat: 2.5g;
  • Cholesterol: 30mg;
  • Carbs: 3g;
  • Fiber: 0g;
  • Sugar: 0g;
  • Protein: 10g.