Pan Seared Scallops Recipe
Pan Seared Scallops recipe is perfect for anyone that love seafood paired with the perfect blend of savory and sweet. Dinner or appetizer!
- Yield: 4
- Category: Seafood
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 ½ pounds large sea scallops, rinsed with very cold water and patted dry
- Unrefined sea salt and fresh ground pepper, to taste
- 2 teaspoons organic extra virgin coconut oil (such as Barlean’s)
- 1 ½ teaspoons organic, grass-fed ghee (can substitute with coconut oil)
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- Juice from 1 whole lemon
- 1 tablespoon coconut aminos
Spicy Mayonnaise: Mix together the following ingredients to serve on the side of your pan seared scallops.
- 1/2 cup of homemade mayonnaise
- 1/2 tablespoon hot sauce or sriracha
- 1/2 tablespoon lemon juice
- 1/2 teaspoon chili powder
Strawberry Cucumber Salsa: Combine all ingredients in a medium sized bowl to serve with the pan seared scallops recipe.
- 1 cucumber, peeled, sliced lengthwise, seeded, finely diced
- 1 jalapeno pepper, halved, seeded, finely diced
- 3 tablespoons red onion, finely diced
- 2 cups fresh strawberries, finely diced
- 1 tablespoon lemon juice
- 1 tsp salt
- OPTIONAL: Add chopped mint for a sweeter flavor or cilantro for a Mexican flavor
Instructions
- Salt and pepper the thawed scallops.
- Add the coconut oil to a 12 inch cast iron skillet and set over high heat. Once the skillet is very hot and the coconut oil is melted, tilt the pan to coat in oil.
- Gently add the scallops, making sure they are not touching each other. Sear the scallops for 1.5 – 2 minutes on each side. The scallops have a golden seared look on each side while still being translucent in the center. Remove the scallops from the pan and set aside.
- Add the ghee or coconut oil to the “dirty” hot skillet and remove skillet from the heat. The butter should immediately begin to melt since the skillet will still be hot.
- Add the garlic and ginger to the melted butter and stir, away from the heat, for 30 seconds.
- Add the lemon juice and coconut aminos to the skillet. Place the skillet back on a medium-high heat stovetop and add the scallops back to the pan. Toss the scallops in the ginger mixture and heat through for about 30 seconds.
- Serve warm pan seared scallops over the strawberry cucumber mixture or over a summer salad.
Find it online: https://cleancuisine.com/pan-seared-scallops/