June 9

Pan Seared Scallops

This ​is a recent favorite of mine! Scallops are naturally low in fat and very filling.

Pan Seared Scallops

Course: dinner
Print Recipe

Ingredients

  • 10-12 Large Scallops
  • 1 tbsp Goat Butter
  • 1 Lemons
  • 2 cups Zoodles
  • tsp Ground Black Pepper

Instructions

  • Rinse Scallops in cold water, pat dry with a paper towel
  • Saute on medium heat - scallops with butter and juice of 1 lemon, turn every few minutes to cook through, scallops will begin to shrink and turn white as they cook.
  • As scallops begin to brown, and the liquid begins to dispearse, add ground black pepper
  • Add 5-6 scallops to 1 cup fresh zoodle (zuchinni noodles) - should make 2 servings

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