Ingredients
- 1 lb large sea scallops (about 12-15 scallops)
- Salt and black pepper, to taste
- 2 tbsp avocado oil (or olive oil, for a higher smoke point)
- 4 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped (for garnish)
- Optional: pinch of crushed red pepper flakes
Instructions
- Prepare the Scallops:
- Pat the scallops dry with paper towels to remove excess moisture (helps get a good sear).
- Season both sides of the scallops with salt and black pepper.
- Sear the Scallops:
- In a large skillet, heat avocado oil over medium-high heat until hot.
- Carefully add scallops to the pan, ensuring they’re spaced apart.
- Sear scallops for about 2-3 minutes on each side, or until they’re golden brown. Do not move them while they’re cooking to get a nice crust. Set aside on a plate.
- Make the Garlic Butter Sauce:
- In the same skillet, reduce heat to medium and add butter.
- Once melted, add garlic and sauté for 1-2 minutes until fragrant (don’t let it brown).
- Stir in lemon juice and red pepper flakes, if using.
- Combine and Serve:
- Return the scallops to the pan and spoon the garlic butter sauce over them to coat well.
- Garnish with fresh parsley and serve immediately.
Serving Suggestions
These scallops go wonderfully with keto-friendly sides like cauliflower mash, sautéed spinach, or zoodles (zucchini noodles).
