Difficulty Level: 2/5
Preparation time: 10 minutes
Cooking time: 10 min.
2 tsp olive oil
Â½ shallot, minced
10 sea scallops, cleaned
Â½ tsp lime zest
Â½ tbsp lemon zest
2 tsp orange zest
Â½ tbsp fresh basil, chopped
Â½ cup fresh orange juice
Â½ tbsp fresh lemon juice
Â½ tbsp raw honey
Â½ tbsp plain Greek yogurt
Â½ tsp fine sea salt
1 tbsp Provencal herbs
In large skillet, pour olive oil and heat over medium-high heat.
Add in minced shallot and sautÃ© for 1 minute.
Add shallots and cook until soft.
In cold water, rinse scallops and pat dry with towel. In the skillet, pour 1
tablespoon of olive oil, sprinkle with salt and Provencal herbs.
Add scallops in and sear for 2 minutes.
Turn once during this time. They should be tender.
Push scallops to the edge of the skillet, stirring in three zests, basil, lemon
juice, and orange juice.
It will boil and the scallops with absorb the flavorful liquid.
Let the scallops stay in the pan for exactly 2 minutes with the juice and turn
off the heat.
Cook in saucepan for 2 minutes on medium heat.
Coat scallops in sauce before serving warm.
Protein: 26 Grams
Fat: 4 Grams
Carbs: 17 Grams