Keto Seared Scallops in Garlic-Lemon Butter Sauce
3 tbsp extra virgin olive oil
4 tbsp butter or ghee
1 clove garlic, minced
salt and pepper, to taste
1/3 cup chicken broth
juice and zest 1 lemon
4 tbsp fresh chopped parsley
1 tbsp fresh chopped chives
Place the olive oil into a frying pan and heat over a high heat.
Turn heat back slightly and place scallops into pan, careful not to overcrowd them, cook them in batches if you need to. Cook for 3 minutes on each side without moving them around.
Remove from pan and sit aside.
Add 3 Tablespoons of the butter into the pan, add finely chopped garlic and cook until softened. Add chicken broth and cook until reduced and thickened slightly.
Add remaining 1 Tablespoon of butter, lemon juice and zest and chopped herbs and mix through.
Return scallops to pan and warm through. Plate and serve over your choice of salad or side dish. Store in the refrigerator, covered, for up to 2 days.
Recipe by Martina via KetoDietApp