Garlic Herbed Ghee Scallops

Garlic Herbed Ghee Scallops (Gluten-Free, Sugar-Free, Nut-Free)

These garlic-herbed scallops cooked in ghee are a delicious protein to top any grain for a yummy and hearty meal! Making scallops is super easy and quick. It is one of my go-to meals when I am pressed for time. For this recipe, I added fresh thyme, parsley, and lemon juice to add some citrus and flavor! These scallops are ready in less than 20 minutes from start to finish!

Why are scallops a great seafood option?

Scallops cook fast and have a natural, tender flavor, which is why this recipe emphasizes searing them at high temperatures using ghee. Ghee is ideal for this dish because it has a high smoke point and will not burn the scallops while searing them, thus keeping them tender and flaky on the inside and golden brown on the outside.

The combination of garlic, thyme, and parsley will bring out the sweetness in the scallops, and a squeeze of lemon will add a bit of zest to the dish to balance out the flavor of ghee. Cooking the scallops on all sides ensures a restaurant-quality look without overcooking them, and the addition of herbs and lemon will give them a sophisticated flavor without overpowering them. Scallops are firm and lean, which is why they will not break apart when seared.

Try This Recipe with Sizzlefish Scallops

Scallops should be firm, plump, and of uniform size for even cooking. Sizzlefish provides sustainably sourced scallops that are flash-frozen shortly after harvest. This helps retain the freshness, taste, and nutritional value of the scallops. Each serving of scallops is handled with care and sealed to lock in the quality from sea to table.

Using high-quality scallops, like Sizzlefish Wild Atlantic Sea Scallops, helps achieve a dish where the scallops are pan-seared in ghee, giving them a golden-brown crust on the outside and remaining juicy and tender on the inside. The sweetness of the scallops complements the flavors of other ingredients like garlic, herbs, and lemon, allowing for a sophisticated dish to be prepared at home.

What you will need for this recipe:

• Scallops: I use sustainably sourced and flash-frozen scallops, a process that keeps them super fresh and higher in nutrients

• Ghee: I love using ghee in lieu of butter because it is lactose-free, has a high smoke point of over 500, and supposedly has powerful healing properties

• Fresh Thyme: You can substitute 1 tsp of dried thyme if you do not have fresh thyme available

• Fresh Parsley: This ingredient adds a bright, herbaceous flavor and helps balance the rich flavors

• Lemon: Really brightens the flavors in this dish; you can substitute for pre-squeezed lemon juice if you don't have any fresh on hand

To Defrost Scallops:

If I am taking them out of the freezer the same day, I remove them from the freezer, place them in a sealed plastic bag, and place them in a bowl with room temperature water (which takes about 1 hour to defrost).

If I am taking them out from the freezer a day in advance, I will put them in a container covered with Bee’s Wrap and leave them in the refrigerator to defrost.

Tips:

• Before cooking, remove the little hard muscle piece that can be found on the scallops.

• Let the ghee heat up in the pan before adding the scallops to it.

• No ghee? You can use avocado or extra virgin olive oil instead.

How to store:

Scallops can be stored in a sealed airtight container in the refrigerator for up to two days. Try to avoid microwaving, as this can cause the scallops to become rubbery.