This recipe is the perfect way to mix it up on your Whole30!
- 1 ½ pounds medium sized scallops
- 1 tsp salt, divided
- ½ tsp black pepper
- 4 Tbsp olive oil, divided
- 2 Tbsp unsalted clarified butter
- 3 cloves of garlic, pressed
- ¼ cup chicken stock
- 3 Tbsp coconut cream
- 2 Tbsp lemon juice
- Chopped parsley (for garnish)
Rinse the scallops under cold water and pat them until very dry. Season with ½ tsp salt and ½ tsp black pepper.
Cook the scallops in 2 batches. Heat the olive oil in a large sauté pan over medium high heat, until hot, but not smoking. Add scallops in a single layer and cook 3-4 minutes on one side until brown, then flip and cook other side for 1-2 minutes. Remove and set aside. Repeat for a second time.
In the same pan, add 2 Tbsp of clarified butter, scraping all the crusty bits from the pan as it heats up. Add the garlic and sauté for about 30 seconds. Pour in the chicken stock, stirring and let simmer for about 1-2 minutes, until slightly reduced.
Add the coconut cream, stirring and cooking until incorporated. Add the lemon juice and the remaining ½ tsp salt, stirring to combine. Return the scallops to the pan just long enough to warm them up. Garnish with parsley and serve.