Minute Scallops au Limon


Serves 2-3
1 lb Wild Alaskan sea scallops, (rinsed, thawed* if frozen)
2 tablespoons organic extra virgin coconut/olive oil
Himalayan Sea salt & black pepper
1 small lemon w/ zest (juiced)
2 cloves garlic (minced)
red pepper flakes (optional)
fresh herb (garnish)
  1. Pat scallops completely dry with paper towel.  This is crucial for that professional looking golden brown, and crispy sear.
  2. Place scallops on a clean plate, and season with salt and pepper.
  3. Heat a frying pan medium-high. Then, add the oil.
  4. Add scallops to pan, and cook 2 minutes on the first side.
  5. Flip em and cook for 1 minute.
  6. Add garlic, lemon juice, and red pepper flakes to the pan with the scallops for an additional 1 minute.
  7. Take off the heat. Let rest for a few minutes for juices to settle (if you can wait that long 🙂 )
Top with fresh herbs, and lemon wedge. Pan juices make a wonderful warm vinaigrette sauce. Serve over a bed of organic mixed greens, or along side sautéed vegetables.
*Thaw overnight in the fridge, or place scallops in a bag (air squeezed out, tightly sealed) and immerse in cold water for 20-30 minutes or until flexible.
How will you kick it up? Enjoy!
Be Well,
-Maximillian Barry

Where Nutrition & Fitness Becomes a Lifestyle


3 Responses

  1. Maximillian, this ‘Minute Scallops Recipe’ is very delish. We made it last night. Love the simplicity of it!

    p.s. Omit the red pepper flakes — as I ‘m not crazy about the heat.

    More recipes, plz…

  2. Just amazing! Honestly I can’t believe its delicious AND healthy!
    Thank you Max!

  3. That looks DIVINE!

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