Garlic Butter Scallops

Cuisine: Italian
Course: Appetizers, Keto, Main Dishes, Protein Rich
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Prep Time 5 minutes
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Total Time 10 minutes
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2 servings


  • 1 lbs Large scallops
  • 1/4 Cup Prairie Farms unsalted butter
  • 1 Tsp Extra Virgin Olive Oil
  • 1/2 tsp sea salt
  • 1/4 tsp Ground peppercorn
  • 1/4 tsp Red Pepper Flakes
  • 1 Dash Sweet Paprika
  • 6 Garlic cloves, grated
  • 1/4 Cup Italian parsley, chopped
  • 1 Lemon, zested


  • Pat dry scallops on paper towels well before cooking.
  • Heat a large cast iron skillet on medium.
  • In a medium bowl toss the scallops with a drizzle of olive oil or butter, just enough to coat all over. Sprinkle with sea salt, pepper, red pepper flakes and sweet paprika. Toss and coat gently.
  • Add a drizzle of butter to hot skillet, to coat bottom. Add scallops to pan with room between each to cook, and sear for about 2 minutes on each side until nicely golden.
  • Add butter to skillet with scallops and then add garlic. Remove from heat and using a spatula push garlic around to infuse the sauce for about 30 seconds.
  • Squeeze half of lemon over the scallops and shake skillet around to combine with butter. Sprinkle with parsley, lemon zest and a drizzle of olive oil. Enjoy immediately.

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