Lemon Garlic Scallops
This simple and tasty recipe can be a nice change from the same old recipes for the whole family . And the great news is: it is kid’s proof if you add some spaghetti mixed with a tad of butter and parmesan on the side.
Sauteed Mushroom and red/orange bell peppers are excellent vegetable pairings to this dish.
Prep. Time: 5 min.
Marination time: 2 hrs./more
Cooking Time: 15 min.
Total Time: 2 hrs 20 min.
Ingredients (Serves 4)
Sea Scallops, 16 singles/14 oz
Garlic cloves, 6 minced
Dried Thyme, ½ tsp
Salt, ½ tsp
Lemon juice and zest, 1
Avocado oil, 1 tbsp
Chicken/Vegetable broth, 1 cup
Fresh Parsley, ½ cup chopped
Fresh ground pepper and salt to taste (optional)
Method
Mix the salt, thyme, lemon juice, lemon zest, and minced garlic cloves in a medium bowl.
Stir in the scallops until they are all coated with the marinade.
Cover the bowl and leave it in the fridge to marinate for at least 2 hours.
Take the bowl out of the fridge.
Warm up the avocado oil in a preferably non-stick pan over a high heat stove-top.
Clean the scallops from any marinade (save the marinade), and arrange them in the pan.
Sear one side of the scallops for about 3 minutes and take them out of the pan.
Pour the marinade and the broth into the hot pan.
Bring it to boil, turn down the heat to medium, and let it simmer for about 7 minutes/until some of the liquid has been evaporated.
Arrange the scallops back into the pan (Seared side up).
Let it simmer over medium heat for another 5 minutes/until the internal temperature is 120℉-130℉.
Season to taste.
Sprinkle fresh parsley over it.
Serve immediately.