RECIPE SUMMARY
Lemon Rosemary Scallops
Makes 2 Servings: Counts towards 8 oz Animal Protein, 1 tablespoon Oil
INGREDIENTS
8 Sea Scallops
2 tablespoons Avocado Oil
4 sprigs Rosemary
1 teaspoon Lemon Zest
Sea Salt, to Taste
Black Pepper, to Taste
DIRECTIONS
1
Pat Scallops dry and skewer two scallops on each rosemary sprig. Season the scallops with sea salt, lemon zest and pepper.
2
Heat the oil to medium high and place the scallops gently in the pan, being sure not to overcrowd the pan. Sear for 2-3 minutes on each side or until a golden crust forms on each side of the scallop.
Ingredients
8 Sea Scallops
2 tablespoons Avocado Oil
4 sprigs Rosemary
1 teaspoon Lemon Zest
Sea Salt, to Taste
Black Pepper, to Taste
Directions
1
Pat Scallops dry and skewer two scallops on each rosemary sprig. Season the scallops with sea salt, lemon zest and pepper.
2
Heat the oil to medium high and place the scallops gently in the pan, being sure not to overcrowd the pan. Sear for 2-3 minutes on each side or until a golden crust forms on each side of the scallop.