Garlic Seared Scallops

2019-05-23T19:35:48+00:00May 22nd, 2019|Entrees, Recipes, Whole30|

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For the longest time I was always intimated to cook scallops at home. My fear was always that I would over cook them and they end up being tough and gross. So one day I told myself it was time to conquer this fear and just try my hand at it. And guess what, they turned out to be the easiest seafood item to prep! So if you are currently reading this and nodding your head like yup I’m also intimated to cook scallops I am telling you, they really are not hard at all to cook I promise.

Tips for cooking your scallops:

  1. Use a cast iron skillet
  2. You want to use ghee or any oil you usually use and get it nice and hot in your cast iron skillet but not too hot you burn your oil.
  3. Pat dry your scallops with a paper towel and season with salt and pepper
  4. Add to your hot pan and cook a couple minutes each side

Time saving hack for your busy weeks:

On Sunday meal prep your instant pot cauliflower mash and roasted brussels sprouts. So that the night you plan on making your scallops you can simply reheat your sides and have dinner done in just 5 minutes.

Seared garlic scallops

Ingredients

Seared garlic scallops

  • 1/2 lb Wild caught scallops
  • 1 tbsp Fourth and Heart California garlic ghee Sub any oil you use
  • Salt and pepper to taste

Roasted Brussel sprouts

  • 1 cup Chopped Brussels sprouts sprayed with a couple sprays of avocado oil salt + pepper

Instant pot cauliflower mash

  • 1 large head of cauliflower chopped
  • 1 tbsp Fourth and Heart California garlic ghee Sub oil or butter
  • Salt + pepper to taste
  • 1/2 cup Bonafide provisions chicken bone broth sub water or vegetable broth

Instructions

Seared garlic scallops

  • Heat your cast iron skillet with ghee, once hot, add your scallops and cook a couple minutes each side

Roasted Brussel sprouts

  • cook 400 for 30 minutes

Instant pot cauliflower mash

  • Add bonebroth to pot, add trivet, place chopped cauliflower on top
  • Close instant pot, seal valve, set to steam high pressure for 3 minutes
  • Once done quick release of pressure
  • Remove trivet from pot, add ghee, and with an immersion blender, blend the cauliflower
  • Add salt + pepper to taste