• 15 Sea Scallops (Fresh if you can but Frozen is okay if you thaw and dry well) BE SURE there are no additives to 'plump' the scallops..if there are you will have a rubbery mess).
  • Coconut oil to sear the scallops
  • Fresh ground black pepper
  • 4 Tablespoons of Butter
  • 1/8 cup minced fresh parsley
  • 1 lemon (half for juicing and half for garnish on the plate)
  • 1/8 Cup finely minced sweet onion or shallots

1. Lay the scallops on a clean kitchen towel and pat dry, move to a dry area on the towel and repeat. You cannot do this too much, dry scallops are good scallops!

2. In a non stick pan ( or pan of your choice but non stick is best for this) heat enough coconut oil to cover the bottom of the pan, to medium high heat.

3. While the oil is heating, to another small saucepan add the minced onion and butter, heat to medium high and stir constantly. STAY with this or it will burn! The butter will foam and then become very thin looking, lower the heat and continue to stir until the butter is browned in color. This takes a few minutes, have patience, it’s worth it. Don’t try and make it brown on high heat, burned butter is not browned butter.

4. Once the butter is browned, squeeze in the juice from half a lemon, try not to add the seeds.

5. Stir in chopped parsley and keep warm on low heat, stirring every now and then

6. Add scallops carefully to your heated oil and grind a little fresh black pepper over the tops. Sear for TWO MINUTES on the first side, check for brownness and if nice and caramelized; flip the scallops and sear for two more minutes. Do NOT overcook.

7. Arrange Scallops on a plate and drizzle with the browned butter sauce.

**NOTE**  The scallops pictured here are served over a bed of ‘pasta’ made from zucchini that has been shredded on a Spirooli and tossed in a Garlic Cream Sauce.