Scallops

Seared Lemon Garlic Butter Scallops 🍋Ingredients:* 1 tbsp olive oil (3 healthy fats)* 1 3/4 pounds (28 oz) raw scallops~Goal is to yield 21 oz cooked (3 leanest)* 1 1/2 tablespoon unsalted butter, divided (3 healthy fats)* 3 garlic cloves, minced (3 condiments)* 1/4 tsp Salt (1 condiment)* 1/2 tsp fresh ground black pepper (1 condiment)* 1/4 cup dry white wine (1 condiment)* 4 tsp lemon juice (2 condiments)* 1/4 cup chopped parsley (1 condiment)Directions:* If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.* Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed). * Season with salt and pepper and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.* Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).* Pour in wine vinegar and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice.* Remove pan (skillet) from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley. * Serve over steamed vegetables (cauliflower, broccoli, zucchini noodles).Yield:3 ServingsPer serving:1 Leanest3 Condiments2 Healthy Fats