This recipe for Scallops Scampi is simple and delicious! The scallops are quickly pan -seared, and then seasoned with butter, garlic, parsley, and lemon juice. Scallops have such a mild flavor that even many seafood-avoiders will enjoy this recipe. My whole family raves over this recipe.
1-pound of large "colossal" sea scallops*
2 Tb refined coconut oil
4 Tb (half a stick) of butter, preferably the yellow nutrient-dense kind
3 cloves of garlic, minced or pressed
juice from half a lemon
NOTE: Scallops cook quite quickly. Make sure you have all of your ingredients prepped and ready before you start cooking, so that the scallops will cook for only a total of 3-4 minutes!
If present, remove the little flap of muscle from the side of the scallops, as this becomes unbearably chewy when cooked.
Dry the scallops well with a paper towel.
Season the scallops with salt.
Heat the coconut oil in a large heavy-bottomed skillet until it is shimmering-hot.
Add the scallops to the skillet. Allow to cook undisturbed for about 1-2 minutes only.
Flip each scallop. If your skillet is NOT nonstick, make sure to really scrape under each scallop to make sure you keep the nice crust that has formed on the surface. My hamburger spatula works well for this.
Add the butter to the pan. Add the garlic and cook for only about 30 seconds.
Turn off the heat. It's okay if the butter is still melting; regardless, turn off the heat so the scallops don't become overcooked.
Stir the butter and garlic into the pan drippings. Drizzle over the top of the scallops.
Squeeze the lemon juice over the scallops. Sprinkle with a bit of dried parsley.
Serve and enjoy! This recipe is delicious served over a green salad, or with nutrient-dense white rice or potatoes. Make sure to drizzle with plenty of the buttery-garlic pan drippings. Simple buttered veggies also make a nice accompaniment.
If your scallops are not large "colossal" size, just reduce the cooking time accordingly.
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